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!
Equipment
Ingredients
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!
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.
Video
Nutrition
Serving: 1pieceCalories: 34kcalCarbohydrates: 4gProtein: 0.4g
This nutritional information is estimated and provided for general reference only.