Easy Potato Mochi – Tasty Sweet or Savory Snack Recipe
Easy Potato Mochi is a delightful sweet or savory snack made from soft mashed potatoes mixed with potato starch, fried until golden and crispy, then dipped in a savory-sweet soy sauce glaze and wrapped with nori for an authentic touch. This recipe is vegan-friendly and perfect as a comforting appetizer or snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8-10 mochi discs 1x
- Category: Snack
- Method: Frying
- Cuisine: Japanese
- Diet: Vegan
Ingredients
Scale
Mochi
- 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)
Sauce
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons mirin
Instructions
- Prepare the Potatoes: Peel and dice the potatoes into 1-inch cubes to ensure even cooking.
- Boil the Potatoes: Place the diced potatoes in a large pan with enough water to cover. Boil for about 15 minutes or until the potatoes are soft and easily pierced by a fork.
- Drain: Drain the water thoroughly, ensuring the potatoes are dry before mashing to prevent sogginess.
- Mash: Mash the potatoes with a fork or potato masher until completely smooth and free of lumps for the perfect mochi texture.
- Add & Mix: Incorporate the potato starch, melted vegan butter, and salt into the mashed potatoes. Mix well until combined. Scoop out ¼ cup portions of the mixture.
- Shape the Mochi: Using your hands, shape each ¼ cup portion into a smooth, firm disc. If the dough is too sticky or soft, add more potato starch and mix again until manageable.
- Heat Oil: In a frying pan, heat the oil over medium heat. Ensure the oil is hot enough before frying.
- Fry the Mochi: Place the mochi discs in the hot oil, spacing them evenly. Fry each side until it turns golden brown and crispy, then remove and drain on paper towels if desired.
- Prepare the Sauce: Combine soy sauce, brown sugar, and mirin in a small pan. Heat the mixture gently until the sugar dissolves completely.
- Dip Mochi in Sauce: Dip each fried mochi piece into the warm sauce on both sides to coat it thoroughly.
- Wrap with Nori: Wrap a small strip of nori around the bottom of each mochi for added flavor and presentation.
- Serve & Enjoy: Serve the potato mochi warm as a snack or side dish. It pairs wonderfully with miso-glazed tofu or pan-fried broccoli for a complete meal.
Notes
- Use starchy potatoes like Russets for the best texture.
- Adjust potato starch quantity if the dough is too sticky or too dry.
- You can substitute vegan butter with neutral oil if preferred.
- Ensure the oil is hot but not smoking to achieve a crisp exterior without absorbing excess oil.
- Store leftover mochi in an airtight container and reheat in a pan for best results.
- The dipping sauce can be adjusted for sweetness or saltiness according to taste.
- Optional: Add a sprinkle of sesame seeds on the mochi after dipping for extra crunch and flavor.
Keywords: Potato mochi, vegan snack, Japanese mochi, fried potato snack, savory mochi, potato starch recipes, easy snack recipe
