Potato Mochi (Imo Mochi) is a popular snack from the island of Hokkaido, Japan. A potato patty with a pan-fried crispy shell and a tender, chewy center, brushed with a sweet and savory glaze. It makes the perfect snack or appetizer!
When one thinks of mochi, the first image that comes to mind is a mildly sweet and chewy dessert that's complemented by a large variety of fillings. Traditionally, mochi is made with a glutinous Japanese short-grain sticky rice called mochigome. It's the high gluten content that gives mochi its signature elasticity.
What is Potato Mochi?
Potato Mochi originated on the island of Hokkaido, Japan. When Hokkaido was first colonized in the late 19th century, rice was not abundantly cultivated.
Locals longing for mochi were forced to find alternatives to rice. Luckily, potatoes were plentiful in the region and acted as a nice substitute to mochi rice.
The creation of Potato Mochi burst onto the scene and quickly became a local
favorite. To this day, it remains very popular among locals and visitors.
Its inclusion in the Pokémon Legends: Arceus series brought world-wide fame to this humble dish. Now you can make your own Demon Slayer Potato Mochi at home!
What Type of Potatoes Can I Use for Imo Mochi?
Any potato will technically work for this recipe, some varieties work better than others. Aim for a high starch potato such as Russet or Yukon Gold.
The starch absorbs water, and turns thick and gummy in the presence of heat, which is precisely what we're looking for when making potato mochi.
How to Make Potato Mochi
Follow the recipe steps below for a delicious and simple snack. You can make the glaze ahead of time, or while the potatoes are cooking.
Just note that as the glaze cools, it'll gradually thicken and may become harder to spread. To loosen the glaze, add a splash of water and heat it back up again.
It's very important to let the potato mochi cool on a wire rack before consuming. They're piping hot straight out of the oil and are soft and gooey rather than crispy and chewy.
Let the potato mochi rest for 10-15 minutes and allow it to firm up. Trust me, it's worth the wait! Brush on the glaze right before serving.
1) Peel the potatoes and remove any eyes or brown spots. Cut into cubes and cook in boiling water until fork tender (about 20 minutes).
2) Drain, then add potato starch and salt. Mash and mix well until there are no lumps. If the mixture feels dry, add a tablespoon of water.
3) Mix until the texture becomes smooth and can hold its shape.
4) Divide into equal pieces and form into ¾ inch thick patties.
5) Shallow fry in about half an inch of oil for 4-5 minutes over medium heat. Fry until golden and crispy.
6) Carefully flip and fry the other side until golden brown. Transfer to a wire rack and pat with paper towels to remove excess oil.
7) In a small saucepan, combine the GLAZE ingredients. Bring to a boil, then simmer over low heat for 2-3 minutes until it thickens.
8) Once the Potato Mochi has cooled, generously brush with the glaze on both sides. Wrap with a strip of nori and serve immediately.
Ingredients
- 2 medium potatoes, Russet or Yukon Gold
- 4 tablespoon potato flour
- 1 teaspoon salt
- 4 strips nori
GLAZE
- 1 tablespoon brown sugar
- 1 tablespoon light soy sauce
- 1 tablespoon mirin
Instructions
MAKING POTATO MOCHI
- Peel the potatoes and cut into 1.5 to 2 inch cubes.
- Cook the potatoes in boiling water until they become fork tender, about 20 minutes.
- Drain then add potato flour and salt. Mash and mix and work out any lumps. If the mixture is dry and grainy, add a tablespoon of water at a time. Mix until it becomes cohesive and reaches a smooth texture. It should retain its shape.
- Divide into equal portions and form into 2-3 inch patties, roughly ¾ inch thick.
- Heat half an inch of oil in a skillet over medium heat.
- Carefully add the potato mochi patties and fry each side for 4-5 minutes until golden brown.
- Remove and place on a wire rack to cool. Use a paper towel to soak up the excess oil. At this point, the potato mochi is extremely hot. Allow it to cool for 10-15 minutes before consuming.
MAKING THE GLAZE
- Combine the GLAZE ingredients in a small saucepan.
- Bring to a boil and reduce the heat to low. Simmer for 2-3 minutes until the sauce thickens.
- Once the potato mochi is cool enough to handle, generously brush the glaze on both sides.
- Wrap the potato mochi with a strip of nori and serve immediately.
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