4-Ingredient Potato Mochi

5 from 6 votes
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Mochi isn’t just for sweet desserts — in Japanese cooking, we also make mochi-like snacks from starchy veggies like potatoes. This potato mochi is the perfect quick and satisfying snack when you’re craving something savory and a little chewy!

Looking for easy mochi snack recipes? Try my sweet potato mochi, chocolate mochi, or kabocha dango!

potato mochi served with mitarashi glaze.

Featured Comment

From Linda: “Great alternative when you don’t have rice mochi. So easy. I’m going to try adding different sweet and savory fillings. Thx for sharing!”

Why You Will Love This Recipe 

  • Potato mochi makes a great snack, sweet treat, or even a side dish.
  • Just 4 basic ingredients and minimal prep.
  • The chewy, bouncy texture is always a hit with little ones!

Potato Mochi

Potato mochi, or imo mochi, is a popular local food from Hokkaido, Japan’s northern island. It originated when people started using the region’s abundant potatoes instead of sticky rice to make mochi (Japanese rice cake).

Recipe Ingredients

You’ll need the following ingredients to make this potato mochi recipe:

Ingredients list for potato mochi.
  • Potatoes: Any variety of potatoes works well in this recipe. I opted for new potatoes, which offer a delicate, sweet flavor and a creamy texture.
  • Potato starch: If you don’t have potato starch on hand, you can substitute it with corn starch, tapioca starch, or glutinous rice flour.
  • Salt: Add a pinch of salt to enhance the flavors of the mochi.
  • Oil for Pan-Frying: Use your preferred cooking oil. For this recipe, I used rice oil, which adds a light and neutral flavor.

How To Make Potato Mochi: STEP BY STEP 

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, you can go to the printable recipe card below.

How to make poate mochi.

Step 1

Steam the potatoes until they are soft.

How to make poate mochi.

Step 2

Mash the potatoes and make the dough.

How to make poate mochi.

Step 3

Make a round shape.

How to make poate mochi.

Step 4

Pan-fry potato mochi until golden brown.

potato mochi on a white plate.

Your delicious potato mochi is now ready to be served. It’s a perfect snack for any time of the day! You can also make kabocha dango and Japanese sweet potato mochi using the same cooking method!

Recipe Tips

  • After boiling the potatoes, mash them with a potato masher while they are still warm, until the texture becomes smooth. If you prefer a sweeter taste, you can add one teaspoon of sugar, depending on the type of potato used.
  • You can cook potatoes in boiling water instead of steaming them. To do this, place the potatoes in a pot of boiling water and cook them until they are tender.
  • If your potatoes have excess oil after pan-frying, you can use a paper towel to remove it.

Storage

Place the potato mochi in an airtight container and store them in the refrigerator for up to 2 days. For longer storage, you can freeze the potato mochi before cooking. Wrap each piece in plastic wrap, then place them in a freezer bag. They can be stored in the freezer for up to one month. When ready to eat, cook the frozen potato mochi with oil without thawing.

How To Eat Them

Potato mochi can be enjoyed in various ways, such as plain or wrapped in a nori sheet and dipped in soy sauce. Some people also like to add fillings like cheese or vegetables to make them more savory. Here are three easy examples you can try right away!

Potato mochi served on a plate.

1. Mitarashi Sauce

Mitarashi is a sweet and savory Japanese sauce made from soy sauce and sugar. This tasty glaze is perfect for grilled mochi and dango. You can pour it over the potato mochi or use it as a dipping sauce. (The recipe is in the recipe card.)

Potato mochi served on a plate.

2. Butter

Add a piece of butter to the warm potato mochi and let it melt. They make the perfect bite-sized snack!

Potato mochi served on a plate.

3. Cheese

For a savory twist, add cheese as a filling when forming the potato mochi. The chewy mochi and delicious melted cheese combo will surely be a hit!

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potato mochi cut in half.

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potato mochi served with mitarashi glaze.

4-Ingredient Potato Mochi

5 from 6 votes
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Prep: 2 minutes
Cook: 18 minutes
Total: 20 minutes
Servings: 8 pieces
Author: Juri Austin
Mochi isn’t just for sweet desserts — in Japanese cooking, we also make mochi-like snacks from starchy veggies like potatoes. This potato mochi is the perfect quick and satisfying snack when you’re craving something savory and a little chewy!

Equipment

  • Medium frying pan
  • Medium saucepan

Ingredients

Mitarashi Sauce (optional)

Instructions

  • Steam the Potatoes: Peel the potatoes, cut them in half, and steam them in a saucepan for about 10 minutes, or until they're soft and easy to mash.
  • Make the Dough: Transfer the steamed potatoes to a large bowl and mash them until smooth. Add potato starch and a pinch of salt, then mix well until a soft dough forms.
  • Shape the Mochi: Take a portion of the dough, roll it into a ball, and gently flatten it with your palm to form a round, mochi-like shape. Repeat with the rest.
  • Pan-Fry: Heat a frying pan over medium heat and add the vegetable oil. Place the mochi pieces in the pan and cook for about 2 minutes on each side, or until golden and slightly crispy.
  • Make the Mitarashi Sauce: In a small saucepan, combine sugar, soy sauce, potato starch, and water. Cook over medium heat, stirring continuously until the sauce thickens and turns glossy.
  • Serve: Drizzle the warm mochi with mitarashi sauce and enjoy!

Video

Notes

  • Storage: Two days in the fridge and one month in the freezer; see the “Storage” section for more details.
  • Substitute: You can substitute potato starch with corn starch, tapioca starch, or glutinous rice flour.
  • Mash them with a potato masher until the texture becomes smooth while still warm. If you prefer a sweeter taste, add one teaspoon of sugar, depending on the type of potato used. 
  • You can cook potatoes in boiling water instead of steaming them. 
  • If your potatoes have excess oil after pan-frying, you can use a paper towel to remove them.
  • Potato mochi can be enjoyed in various ways; see the “How to eat” section for more details.

Nutrition

Serving: 1piece | Calories: 34kcal | Carbohydrates: 4g | Protein: 0.4g
Course: Snack
Cuisine: Japanese
Keyword: potato mochi
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4 Comments

    1. Hi Patty, thanks for your question! You can use tapioca starch the same quantity of potato starch in the recipe card. The texture of the tapioca version might be less chewy, but it will still be delicious! I hope this is helpful!

  1. 5 stars
    Great alternative when you don’t have rice mochi. So easy. I’m going to try adding different sweet and savory fillings. Thx for sharing!