Imo Mochi (Potato Mochi) is a popular local snack on Island of Hokkaido Japan. A fried, crispy potato patty with a slightly chewy center, smothered with a sticky sweet glaze. Perfect as a snack, side dish or even dessert.
When one thinks of mochi, the first image to come to mind is a sweet, chewy,
gel-like dessert. Traditionally, mochi is made with mochi rice, a very glutinous, short grain rice. It is the high gluten content that gives mochi its signature elasticity.
What is Potato Mochi?
Potato Mochi was first invented in the island of Hokkaido Japan. When Hokkaido was first colonized in the late 19th century, rice was not abundantly cultivated. Locals longing for mochi had to find alternatives to rice. Luckily, potatoes were plentiful and acted as a nice substitute to mochi rice.
The creation of Potato Mochi burst onto the scene and quickly became a local
favorite. Until this day, it remains very popular among locals and tourists.
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 Do I Use for Mochi
Any potato will technically work, 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 gummi in the presence of heat, precisely what we are looking for when making mochi.
How to Make Potato Mochi
Follow the steps below for a delicously simple snack. You can make the glaze ahead of time, or while the potatoes are boiling. Just note that as it cools, it will gradually thicken and may be hard to spread. If that happens, add a teaspoon of water and heat it back up again.
1) Peel the potatoes and remove any eyes or brown spots. Cut them into small chuncks. Boil for about 20 minutes, just until they are fork tender.
2) Drain, then add the potato starch and salt. Mash it very well until there are no clumps. If the mixture feels dry, add a tablespoon of water.
3) When well mashed, the texture will become smooth and slightly sticky.
4) Divide into equal pieces. Form each piece into a disk shape.
5) With about half an inch of oil, shallow fry for 4-5 minutes over medium heat. When one side is golden brown, carefully flip each piece.
6) Fry the other side for a few more minutes, until it is nicely brown. Remove from the oil and allow it to drain on a wire rack. Pat with paper towels to remove excess oil.
7) In a small sauce pan, add the GLAZE ingredients. Allow it to come to a boil, then simmer over low heat for 2-3 minutes until it thickens.
8) Brush the potato mochi with the rich glaze. Be sure to brush both side (and the edges). Wrap with a small piece of nori and serve immediately.
- 2 medium potatoes
- 4 tablespoon potato flour
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 1 tablespoon light soy sauce
- 1 tablespoon mirin
MAKING POTATO MOCHI
- Peel the potatoes and cut into small cubes, roughly 1.5 to 2 inch pieces.
- Boil the potatoes for 20 minutes, until they become fork tender, then drain.
- Add the potato flour and mash until it all the chunks are broken up. If the potatoes are dry and grainy, add a tablespoon of water at a time. Mash until it has a smooth texture and retains it shape.
- Form into 2-3 inch disks, roughly ¾ inch thick. The size is entirely up to you.
- Heat a pan over medium heat with about half an inch of oil.
- When the oil become hot, carefully add the potato mochi. Fry each side for 4-5 minutes, until it is golden brown.
- Remove the mochi and place it on a wire rack. Use a paper towel to pat off excess oil.
MAKE THE GLAZE
- Add all the GLAZE ingredients to a small sauce pan.
- Bring to a boil, reduce the heat to low. Simmer fro 2-3 minutes until the sauce begins to thicken.
- Generously brush the mochi with the GLAZE.
- Wrap the mochi with a small piece of nori.