Description
Potato Mochi is a delightful Japanese snack combining the creamy texture of mashed potatoes with the chewy, slightly crispy exterior provided by glutinous rice flour. Pan-fried to golden perfection and lightly brushed with soy sauce, these savory mochi pieces make a comforting and flavorful treat, perfect for any time of day.
Ingredients
Scale
Potato Mochi
- 1 pound russet potatoes, peeled and cut into chunks
- 1/2 cup glutinous rice flour (mochiko)
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons unsalted butter, melted
- 1 tablespoon soy sauce
- 1 tablespoon neutral oil (for pan-frying)
Optional Toppings
- Shredded nori
- Sesame seeds
- Scallions
Instructions
- Boil Potatoes: Place peeled and chunked potatoes in a pot of salted water and boil for 10 to 12 minutes, or until tender when pierced with a fork. Drain the potatoes thoroughly to remove excess water.
- Mash Potatoes and Mix Dough: While still warm, mash the potatoes until smooth. Combine mashed potatoes with glutinous rice flour, salt, sugar, and melted butter. Mix thoroughly until a soft, pliable dough forms.
- Shape Mochi: Divide the dough into 6 to 8 equal portions. Shape each portion into a flat disc approximately 1/2 inch thick to ensure even cooking and a pleasing texture.
- Heat Skillet and Fry Mochi: Warm a nonstick skillet over medium heat and add the neutral oil. Pan-fry the mochi discs for 3 to 4 minutes per side until they develop a golden-brown, crispy exterior.
- Brush with Soy Sauce and Finish Cooking: During the last minute of cooking on each side, lightly brush the mochi with soy sauce to enhance flavor and add a savory glaze.
- Serve: Serve the potato mochi warm, garnished with optional toppings like shredded nori, sesame seeds, or scallions for added texture and flavor.
Notes
- For a sweeter twist, increase the sugar to 2 tablespoons and serve with a drizzle of sweet soy sauce.
- Leftover mochi can be reheated in a skillet or air fryer to restore the crispy texture.
- Ensure potatoes are well-drained before mashing to avoid overly sticky dough.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Japanese
