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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. 

potato mochi on a plate

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.

chop stick picking up potato mochi

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.
potato mochi ingredients

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.
potato mochi sauce ingredients

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.

cubed potatoes for potato mochi

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.

riced potatoes for potato mochi

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.

potato mochi dough

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.

potato mochi sauce in a pot

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

potato mochi shaped in discs

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. 

frying potato mochi

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.
potato mochi on a plate

Frequently asked questions

What is imo mochi?

Imo mochi is a traditional Japanese treat made with potatoes. It is often enjoyed as a savory snack, but can also be used in a variety of dishes.

What is potato mochi made of?

It’s really simple, all you need is potato, potato starch, salt, butter, and water.

Is mochi a dumpling?

Mochi is a Japanese sweet rice cake.

Other great mochi recipes to try

potato mochi on a plate

Potato Mochi

Potato mochi, a deliciously chewy & versatile snack that will take your taste buds on a journey. Packed with umami, this treat is a must try. 
5 from 37 votes
Prep Time 15 mins
Cook Time 15 mins
Course Appetizers
Cuisine Japanese
Servings 18 pieces
Calories 49 kcal

Ingredients
  

For the mochi

For the sauce

Instructions
 

  • Place a pot of water on the stove and bring to a boil. 
  • While the water is heating up, prepare your potatoes. Rinse, peel, and dice potatoes into 1 inch cubes. Once the water begins to boil add potatoes to the pot and cook for about 8-10 minutes or until fork tender. Drain the water.
  • Place potatoes in a large bowl and mash using a fork or potato masher. For the smoothest texture use a food mill or potato ricer to puree the potatoes.
  • 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 down, make the sauce. To a small pan add sugar, mirin, shoyu, water, and potato starch. Bring to simmer, stirring frequently. The sauce will thicken up pretty quickly. Remove from heat and set aside.
  • Once the potatoes have cooled, shape into round discs about 2 inches in size.
  • Set a frying pan over medium high heat and add cooking oil. Place the potato mochi in the pan and fry for 8-10 minutes or until golden brown, flipping halfway through
  • Remove the potato mochi from the oil and place on a wire rack set over a baking tray or paper towel to drain excess oil.
  • Lastly, dip the potato mochi in the sauce, being sure to cover all sides of the mochi. You can also brush the sauce over using a pastry brush. ENJOY!

Notes

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.

Nutrition

Serving: 1pieceCalories: 49kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 0.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 2mgSodium: 147mgPotassium: 118mgFiber: 1gSugar: 3gVitamin A: 20IUVitamin C: 5mgCalcium: 4mgIron: 0.2mg
Keyword imo, imo mochi, keeping it relle, mochi, potato, potato mochi
Did you make this recipe?Share a photo and tag @keeping.it.relle on Instagram so I can see all your delicious creations and Let me know how it was!

© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!

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By on January 14th, 2023

About Relle

Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

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10 thoughts on “Potato Mochi: The Perfect Snack for Any Occasion”

  1. 5 stars
    These were delicious! I made some for my Grandson’s supper the other night and he loved them! I did too! Light, crispy and really delicious! Thanks for an awesome recipe!

    Reply
  2. 5 stars
    I’m hooked! I’ve never had anything like it and it’s SO good. The texture is like chewy, stretchy cheese. And they LOOK like little bread buns. But the flavor is potatoes and sweet gravy. lol My mind is blown. Thanks for sharing your recipe!

    Reply
  3. 5 stars
    I love, love, love mochi, and your potato take was the first time I ever tried this combination. It was fantastic and easy to make!

    Reply

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