Fried Potato Mochi are sweet and savory potato pillows simmered in a soy sauce glaze. Potatoes are mashed with parmesan, fried, then cooked in sauce. Follow our easy steps to assemble these potato mochi in under 30 minutes and enjoy as a snack or side!
If boiling the potatoes, bring broth or water to a boil in a pot. Add the potatoes and cook until fork tender. Remove from the broth and transfer to a bowl.
1 qt water or chicken or vegetable stock, 10 oz Yukon potato
Add the potatoes, butter, and milk to a mixing bowl and mash with a potato masher or fork until combined and fluffy. Add potato starch and parmesan cheese and mix until well combined. The dough should feel smooth to the touch and not sticky. If the dough is still sticky, add more potato starch, about 1 teaspoon at a time until the dough is smooth.
Divide the dough into 4-6 pieces and roll into even balls. Gently flatten the balls into patties and set aside.
Add oil to a pan on medium heat. Once the oil is hot and shimmery, add the potato mochi and cook on each side until golden brown.
1 tablespoon neutral cooking oil
While the mochi cooks, make the sauce. In a small mixing bowl, add mirin, sake, soy sauce, and sugar in a bowl and stir to combine. Reduce the heat to low and pour the sauce into the pan. Allow the sauce to thicken and coat the mochi in the sauce, then remove the mochi from the pan and wrap each piece with nori.
Microwave or bake - Instead of boiling the potatoes, you can microwave the potatoes for 8-10 minutes or bake at 350°F for 45 minutes or until tender. In either case, leave the skin on and use a fork to puncture the potatoes a few times.
Storage
These potato mochi are best enjoyed fresh, but you can refrigerate them in an air-tight container for up to 3 days. When you are ready to eat them, let them reach room temperature or heat them in the microwave or in a pan over low heat.
Top Tips
Mash the potatoes well so they are creamy without chunks.