Potato Mochi is a savory, chewy Japanese rice cake that combines the comforting flavor of mashed potatoes with the traditional mochi dough. The soft, smooth texture of the mashed potatoes enhances the chewiness of the rice dough, making each bite satisfying and unique. Lightly seasoned with salt and sometimes a touch of butter or soy sauce, Potato Mochi can be enjoyed on its own, dipped in sauce, or served as a side dish to complement savory meals.
I first made Potato Mochi when I wanted to try a savory variation of traditional mochi, and it quickly became a favorite. The mashed potatoes gave the mochi a creamy richness, while the chewy exterior added a nice contrast. What I love most about this recipe is its simplicity and how the flavors are comforting yet distinctive, making it a great accompaniment to any meal.
What’s great about Potato Mochi is how versatile it is. You can add in other ingredients like cheese, scallions, or even bacon for extra flavor, or keep it simple with just a sprinkle of sea salt. These mochi can be enjoyed as a snack, appetizer, or side dish to pair with a main course. Whether you’re serving it for a casual family dinner or as a unique snack for a gathering, Potato Mochi is sure to be a hit!
Perfect for:
- Snacking
- Potluck parties
- Appetizers
- Japanese-themed meals
- Potato lovers
Why You’ll Love This Recipe
Here are 10 reasons why this Potato Mochi will become a favorite in your kitchen:
- Comforting Potato Flavor: The mashed potatoes give the mochi a rich, comforting taste that blends beautifully with the chewy texture.
- Chewy and Crispy Texture: A crispy golden exterior contrasts perfectly with the soft and chewy interior.
- Simple Ingredients: Made with only a handful of pantry staples, making it easy to prepare.
- Customizable Toppings: You can add a variety of seasonings, like soy sauce or sesame seeds, to enhance the flavor.
- Perfect for Any Occasion: Whether you’re hosting a party or just need a snack, Potato Mochi is a hit.
- Quick and Easy to Make: This recipe requires minimal prep time, making it a simple dish to whip up.
- Versatile Serving Options: Serve as a side dish, snack, or appetizer.
- Great for Meal Prep: These little bites can be made ahead and reheated for an easy meal or snack later.
- Kid-Friendly: The mild flavors and fun texture make Potato Mochi a kid-friendly dish.
- Potato Lovers’ Dream: If you love potatoes, this is a recipe you won’t want to miss.
Preparation and Cooking Time
- Total Time: 1 hour
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Servings: 4 servings
- Calories per serving: Approximately 150-200 calories
- Key Nutrients: Protein: 3g, Carbs: 35g, Fat: 2g
Ingredients
For the Potato Mochi:
- 2 medium potatoes, peeled and cubed
- 1 cup glutinous rice flour (mochi flour)
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 tablespoon vegetable oil (for frying)
For the Dipping Sauce (optional):
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
Ingredient Highlights
- Glutinous Rice Flour: The key to the signature chewy texture of mochi.
- Potatoes: Provide a creamy, comforting base with a mild flavor.
- Sesame Oil: Adds depth and a rich, nutty finish to the dipping sauce.
Step-by-Step Instructions
Prepare the Potato Mochi:
- Boil Potatoes: In a large pot, bring water to a boil and cook the potatoes until tender, about 15-20 minutes. Drain and mash the potatoes until smooth.
- Mix Ingredients: In a bowl, combine the mashed potatoes, glutinous rice flour, sugar, and salt. Stir until a dough forms.
- Form the Mochi: Lightly dust your hands with glutinous rice flour and roll the dough into small balls, about 1 inch in diameter.
- Fry the Mochi: Heat the vegetable oil in a frying pan over medium heat. Fry the potato mochi balls in batches, turning them occasionally, until they are golden brown and crispy on all sides. This should take about 5-7 minutes per batch.
- Drain: Remove the mochi from the oil and place them on a paper towel-lined plate to drain excess oil.
Prepare the Dipping Sauce (Optional):
- Combine Sauce Ingredients: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and sugar until the sugar dissolves.
Serve:
- Serve and Enjoy: Serve the crispy potato mochi hot, with the dipping sauce on the side for a delicious flavor boost.
How to Serve
Here are 10 serving suggestions for Potato Mochi:
- As a Snack: Enjoy on its own as a savory bite to satisfy hunger.
- With Soy Sauce: Pair with soy sauce for a traditional touch.
- With Sesame Seeds: Sprinkle toasted sesame seeds over the mochi for added flavor and texture.
- As an Appetizer: Serve at a party or gathering as a fun appetizer.
- With Miso Soup: Pair with a bowl of miso soup for a comforting Japanese meal.
- For Breakfast: Enjoy with a side of pickled vegetables for a hearty breakfast.
- With Green Tea: Pair with a cup of green tea for a calming snack.
- As a Side Dish: Serve as a side dish with grilled meats or vegetables.
- With Hot Sauce: Add a drizzle of hot sauce for a spicy kick.
- For Bento Boxes: Include in a Japanese-inspired bento box for a well-rounded meal.
Additional Tips
- Mash the Potatoes Well: The smoother the mashed potatoes, the better the texture of the mochi will be.
- Fry at Medium Heat: Keep the frying temperature moderate to ensure the mochi cooks through without burning.
- Keep Moisture in Check: If the dough is too dry, add a little water or more mashed potatoes to help it bind.
- Serve Immediately: These mochi are best enjoyed fresh and hot, right out of the pan.
Recipe Variations
- Sweet Potato Mochi: Substitute regular potatoes with sweet potatoes for a slightly sweeter, more colorful version.
- Cheese-Stuffed Mochi: Add a cube of cheese in the center of each mochi ball before frying for a melty, savory surprise.
- Spicy Mochi: Add chili flakes or a dash of hot sauce to the dough for a spicy kick.
- Vegan Option: This recipe is naturally vegan, but ensure you use vegetable oil for frying instead of butter.
- Herbed Potato Mochi: Add fresh herbs like rosemary or thyme to the dough for a fragrant twist.
- Curry Potato Mochi: Incorporate curry powder into the dough for a flavorful, aromatic variation.
Special Equipment
- Frying Pan: For frying the mochi to golden perfection.
- Potato Masher: To mash the boiled potatoes smoothly.
- Bowl: For mixing the dough.
- Slotted Spoon: For removing the mochi from the oil.
- Paper Towels: To drain excess oil from the fried mochi.
FAQ Section
- Can I use instant mashed potatoes?
It’s best to use fresh potatoes for the best texture and flavor, but instant mashed potatoes can be used in a pinch. - Can I make these ahead of time?
It’s best to serve them fresh, but you can prepare the dough in advance and refrigerate it until ready to fry. - Can I freeze the potato mochi?
Yes, freeze the uncooked mochi balls on a tray, then transfer to a zip-top bag. Fry from frozen when ready to serve. - What oil is best for frying?
Use a neutral oil like vegetable or canola oil for frying, as they have a high smoke point and won’t overpower the flavor of the mochi. - Can I bake these instead of frying?
Yes, you can bake them at 375°F (190°C) for 20-25 minutes, turning halfway through, but they won’t have the same crispy texture. - How can I make the mochi softer?
If you want a softer texture, add a bit more mashed potato or less rice flour. - What can I use instead of soy sauce?
Tamari or coconut aminos are great gluten-free alternatives to soy sauce. - How do I store leftover mochi?
Store leftover mochi in an airtight container for up to 2 days. Reheat by frying or microwaving. - Can I use a different type of flour?
Glutinous rice flour is essential for the chewy texture of mochi, so it’s best to stick with that for this recipe. - What should I serve with potato mochi?
Pair with miso soup, pickled vegetables, or a fresh salad for a balanced meal.
Conclusion
Potato Mochi is a savory twist on the traditional Japanese sweet mochi. Instead of the usual sweet fillings, this version uses mashed potatoes mixed with glutinous rice flour to create a chewy, comforting snack. The dough is slightly savory, and you can stuff it with a variety of fillings, like cheese, vegetables, or even a dash of soy sauce for extra flavor. Once pan-fried or baked, the outer layer becomes crispy, while the inside stays soft and chewy, offering a delightful contrast in textures.
This dish is a great snack or appetizer, and it’s incredibly versatile—add in your favorite spices or herbs, or dip it in a sauce like soy sauce or teriyaki for added depth. The potato base makes it hearty, and the rice flour keeps it chewy, making it the perfect balance of comfort food and Asian-inspired flavors.
I can’t wait to see how your Potato Mochi turns out! Be sure to share your photos on Instagram and tag me—I’d love to see your savory creations! And don’t forget to leave a comment letting me know how you made this dish your own!