Name: Easy Potato Mochi – Tasty Sweet or Savory Snack Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 1.25 pounds (570 g) potatoes (about 2 large potatoes); 2.5 tablespoons potato starch; 1 tablespoon vegan butter (melted or softened); 1 teaspoon salt; 1 tablespoon oil (for frying); ½ nori sheet (cut into strips for wrapping); 3 tablespoons soy sauce; 2 tablespoons brown sugar; 2 tablespoons mirin

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Introduction

Easy Potato Mochi is a delicious and versatile snack that’s crispy on the outside and soft on the inside. Whether you prefer sweet or savory flavors, this recipe offers a simple way to enjoy a comforting treat with a flavorful dipping sauce.

A woman's hand holds a small round dough ball that is pale white with tiny green pieces of chopped herbs mixed throughout. The dough looks soft and smooth with a slightly matte texture. In the blurred background, there is a white plate with some mashed mixture and a golden spoon on a white marbled surface. The lighting is warm and soft, giving a natural feel to the simple food preparation scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.25 pounds (570 g) potatoes (about 2 large potatoes)
2.5 tablespoons potato starch
1 tablespoon vegan butter, melted or softened
1 teaspoon salt
1 tablespoon oil for frying
½ nori sheet for wrapping
3 tablespoons soy sauce (for sauce)
2 tablespoons brown sugar (for sauce)
2 tablespoons mirin (for sauce)

Instructions

Step 1: Peel and dice the potatoes into roughly 1-inch cubes.
Step 2: Place the diced potatoes in a large pan with water and boil until soft, about 15 minutes.
Step 3: Drain the potatoes thoroughly, removing any leftover water.
Step 4: Mash the potatoes with a fork or potato masher until completely smooth and free of lumps.
Step 5: Add potato starch, vegan butter, and salt to the mashed potatoes and mix well until fully combined.
Step 6: Scoop out ¼ cup portions of the mixture and shape each into a smooth disc using your hands. If the mixture feels too soft, add a bit more potato starch and mix again.
Step 7: Heat oil in a frying pan over medium heat. Fry the mochi discs, spacing them out evenly, until they are golden brown and crispy on both sides. Fry in batches if needed.
Step 8: In a small pan, combine soy sauce, brown sugar, and mirin. Heat gently until the sugar dissolves and the sauce is well blended.
Step 9: Dip each fried mochi into the sauce, coating both sides.
Step 10: Wrap a small strip of nori around the bottom of each mochi to finish.
Step 11: Serve immediately, optionally alongside miso-glazed tofu or pan-fried broccoli for a complete meal.

Tips & Variations

For a chewier texture, adjust the amount of potato starch by adding a little at a time until the dough holds together well.
Try adding finely chopped green onions or herbs into the mochi mixture for extra flavor.
Instead of frying, you can also pan-grill the mochi on low heat to reduce oil usage.
Use different dipping sauces such as spicy mayo or sesame dressing for variety.
For a gluten-free option, ensure your soy sauce is certified gluten-free.

Storage

Store leftover potato mochi in an airtight container in the refrigerator for up to 2 days. To reheat, gently pan-fry or bake in a preheated oven at 350°F (175°C) until crispy again. Avoid microwaving to preserve texture.

How to Serve

Two woman's hands are holding a round, golden-brown fried snack that is broken open to show the inside. The outer layer is crispy with a light golden color and bits of green herbs. The inside is soft and white with a creamy, light yellow cheese sauce oozing out. The texture of the outer shell looks crunchy while the inside looks smooth and gooey. The background is a soft, white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this mochi?

Yes, starchy potatoes like Russet or Yukon Gold work best as they mash smoothly and help achieve the right texture.

What can I substitute for potato starch?

If you don’t have potato starch, cornstarch can be used as a substitute, though it may slightly alter the texture.