Potato Mochi, also known as Imomochi, is a delightful Japanese snack that combines the chewy texture of mochi with the comforting taste of potatoes. Made by mashing cooked potatoes and mixing them with starch, the dough is shaped into small, round patties and then pan-fried until golden and slightly crisp on the outside, while remaining soft and chewy on the inside. Often glazed with a sweet and savory soy-based sauce, Potato Mochi offers a unique flavor that balances the umami of the sauce with the mild, comforting taste of the potatoes. This simple yet satisfying snack is a popular treat in Hokkaido and other parts of Japan, loved for its unique texture and flavor.
Potato Mochi (Imomochi)
Ingredients
IMOMOCHI
- 10 ounces potatoes, peeled and boiled
- 3 tbsp potato starch
- 1 tbsp softened butter
- 1 tbsp warm water
- 2 tbsp nori flakes
- 1/2 tsp salt
- 6 small blocks mozzarella (optional)
- 1/4 cup vegetable oil
SAUCE
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1-1/2 tbsp water
- 1 tsp ketchup
TOPPING/WRAPPER
- Nori Strips
Instructions
POTATO PATTIES
- In a large bowl, mash your boiled potatoes.
- Add the potato starch, butter, water, nori flakes, and salt; mix until smooth.
- Using an ice cream or measuring scoop, scoop the “potato dough”, and flatten in your palm. Place the mozzarella cheese piece into the center and wrap the potato dough around the cheese. Pinch together the seams together. Repeat with remaining potato dough.
- Place a frying pan over medium high heat and add vegetable oil. Place the potato balls into the oil, and shallow fry until golden brown, 8-10 minutes. Make sure to flip halfway through.
- Once the potato cutets are ready, remove from the pan. Set aside on a paper towel.
SAUCE
- In a small pan, combine all the ingredients for the yaki sauce. Bring the mixture to a simmer over medium heat. Allow it cook, stirring occasionally, until the sauce is slightly thickened and glossy (some people prefer to thicken until it gets sticky. I prefer slightly thick saucy consistency.).
FINISH
- Brush the yaki sauce onto both sides of the patties. Wrap the potato mochi with a strip of nori. Enjoy hot!
Notes
If you don’t have potato starch, you can use corn starch without any issues.
The exact number of imomochi you’ll make will depend on the size of the scoop you use. 10-12 is the average for me.
Tried this recipe?Let us know how it was!