4-Ingredient Potato Mochi
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!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this potato mochi recipe:
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.
Step 1
Steam the potatoes until they are soft.
Step 2
Mash the potatoes and make the dough.
Step 3
Make a round shape.
Step 4
Pan-fry potato mochi until golden brown.
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!
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!
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.)
2. Butter
Add a piece of butter to the warm potato mochi and let it melt. They make the perfect bite-sized snack!
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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More Mochi Recipes You Will Love
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4-Ingredient Potato Mochi
Print Pin SaveEquipment
- Medium frying pan
- Medium saucepan
Ingredients
- 6 pcs Potatoes (small size), 360g
- 3 Tbsp Potato Starch
- pinch Salt
- 1 Tbsp Vegetable Oil
Mitarashi Sauce (optional)
- 2 Tbsp Sugar
- 1 Tbsp Soy Sauce
- 1 tsp Potato Starch
- 5 Tbsp Water
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.
What is the ratio of tapioca starch to pounds of potatoes? I cannot find a measurement.
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!
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!
Yes! I’m happy to hear you like the recipe! Thank you for your comment, Linda!