Japanese Sweet Potato Mochi with Mitarashi Glaze
This Sweet Potato Mochi is a delicious snack with a chewy texture and natural sweetness. If you’re looking for an easy treat for fall, give it a try!
Looking for sweet potato recipes? Try my Yaki Imo (Roasted Sweet Potato), Sweet Potato Tempura, or Crunchy Sweet Potato Fries!
I’ll walk you through the list of ingredients and provide step-by-step instructions. I hope you enjoy it!
Recipe Ingredients
You’ll need the following ingredients to make this Sweet Potato Mochi:
How To Make Sweet Potato Mochi: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Cook sweet potato and mash them in a bowl. Mix with soy milk and potato starch to make a dough.
Step 2
Grab a piece of dough and form a round shape.
Step 3
Pan-fry the sweet potato mochi until lightly browned.
Step 4
Make mitarashi glaze and coat the sweet potato mochi with it.
Plate the mochi and enjoy their chewy texture with the sweet and savory mitarashi glaze!
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Japanese Sweet Potato Mochi with Mitarashi Glaze
Print Pin SaveEquipment
- Medium frying pan
Ingredients
- 1 Japanese Sweet Potato, 300g
- 2 Tbsp Soy Milk
- 1 Tbsp Potato Starch
- 1 Tbsp Vegetable Oil, for cooking
Mitarashi Glaze
- 1 Tbsp Soy Sauce
- 1 tsp Sugar
- ½ tsp Potato Starch
- 4 Tbsp Water
Instructions
- Cook Sweet Potato: Peel and cut sweet potatoes into pieces, then soak in water for five minutes. Steam or boil the sweet potatoes until tender.
- Make the Dough: Transfer the sweet potato to a bowl and mash with a potato masher or fork until smooth. Add the soy milk and potato starch to the bowl and mix well.
- Shape the Mochi: Grab a piece of dough, roll it, and press it with your palm to form a shape. Repeat with the remaining dough.
- Pan-fry: Heat a frying pan over medium heat and add the vegetable oil. Place the sweet potato mochi and pan-fry for 2 minutes on each side. Remove from the pan and set aside.
- Prepare the Mitarashi Glaze: In the same pan (wipe it clean if needed), add sugar and soy sauce and cook on low heat. Add a mixture of water and potato starch and cook until thickened.
- Glaze the Mochi: Return the cooked sweet potato mochi to the pan and coat it with the mitarashi glaze.
Notes
- Add more milk to make a soft dough if the sweet potato mixture is too dry.
- It’s also delicious when baked with butter for a richer flavor and crispy edges.
