Potato Mochi: The Perfect Snack for Any Occasion

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Potato mochi, a deliciously chewy and versatile snack that will take your taste buds on a journey. Packed with umami, this treat will leave you wanting more. 

If you’re looking for a new and delicious snack to add to your repertoire, look no further than potato mochi. Imagine, a soft and fluffy inside, encased in a delicate and crispy crust, bursting with flavor and texture.

One of the best things about potato mochi is its versatility. Traditionally it is enjoyed as a savory snack, but you add in various fillings or mixins to change it up. 

Potato mochi is also a great snack for any occasion. Its chewy texture and delicious taste make it perfect for an afternoon pick-me-up, while its compact size makes it a great option for parties and events. Plus, it can be a healthier alternative to traditional treats like cookies or cakes.

Mochi is so versatile. Whether you like traditional mochi recipes like kiri mochi or chichi dango or fusion recipes like mochi donuts or mochi brownies you’ll be sure to find something you like.

Oh and did I mention, mochi is gluten free!

If you’re looking for a fun and tasty new snack to try, give potato mochi a chance. With its delicious taste and versatile options, it’s sure to become a new favorite.

Ingredients to make imo mochi

(Full recipe instructions and ingredient amounts are in the recipe card at the bottom of this post)

For the mochi

• Potatoes. Russet or Yukon gold work well here.
• Potato starch. This helps bind the potato together and give it a slight mochi texture.
• Salt. A great way to bring out the flavor in recipes.
• Unsalted butter. If you only have salted butter, omit the extra added salt.
• Water. The amount will vary depending on the moisture content of the potatoes. Be sure to add it in small batches.
• Cooking oil. Avocado, olive, vegetable, and canola oil all are good options here.

For the sauce

• Sugar. You can use granulated or brown sugar here.
• Mirin. Mirin is a type of Japanese rice wine, similar to sake, but with a higher sugar content. This can be found in the Asian aisle at most grocery stores.
• Shoyu. This is Japanese style soy sauce. Also found in the Asian aisle.
• Water
• Potato starch. This will help thicken the sauce.

How to make this potato mochi recipe

First things first, you’ll want to get a pot of water on the stove and bring to a boil. While the water is heating up, prep your potatoes.

Wash and peel the potatoes. I like to cut my potatoes in 1-2 inch cubes and then boil. This cuts down on the cook time. But you can cook them however you’d like.

Toss the chopped potatoes in the water and boil until fork tender. Drain the water and place the potatoes in a bowl.

Now time to mash the potatoes. My favorite way is to use a potato ricer. This gives the smoothest texture. If you don’t have a ricer you can mash the potatoes with a fork or potato masher.

Next add the potato starch, salt, and butter to the potatoes. Mix until combined. Add water 1 teaspoon at a time until you get the consistency of dough. It should not be too wet or sticky. Set aside to cool slightly.

While the potatoes are cooling, make the sauce. It’s really easy. Add sugar, mirin, shoyu, water, and potato starch to a pan. Set over medium heat and mix until well combined. As the sauce heats up it will thicken rather quickly. Remove from the heat and set aside.

Now that potatoes have cooled, take about 3 tablespoons of dough and shape it into a disc.

Place in a frying pan with your cooking oil of choice and fry for 8-10 minutes or until golden brown. Be sure to flip halfway through cooking. 

Remove the potato mochi from the pan and place on a paper towel or cooling rack set over a baking sheet to durian the excess oil. Brush or dip potato mochi in the sauce and ENJOY!

Tips for making delicious potato mochi

• Use fresh and high-quality potatoes: Using fresh and high-quality potatoes will ensure that your imo mochi has the best flavor and texture. Make sure to choose potatoes that are firm and free from blemishes or discoloration.
• Be careful not to overwork the dough: Overworking the dough can result in a tough and rubbery texture. Mix the ingredients until they are just combined and then shape the dough into balls as quickly as possible to prevent it from becoming too sticky.
• Experiment with different flavors and fillings: Imo mochi is a versatile snack and you can experiment with different flavors and fillings to suit your taste. You can add various fillings or mixins to make it sweet or savory.

Frequently asked questions

Other great mochi recipes to try

• Mochi muffins
• Mochi waffles
• Butter mochi
• Poi mochi
• Mochi pancakes

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