Potato Mochi

These potato mochi are chewy, soft, crispy on the outside, and both sweet and salty. These fried potato mochi taste delicious!

Potato mochi is made from a combination of potatoes, glutinous rice flour, and salt.

When you combine these three simple ingredients and fry them, it makes for the perfect combination.

What is Mochi?

Mochi is a popular Japanese snack which is made from sweet glutinous rice flour (mochiko flour).

These delicious Japanese rice cakes can be both sweet or savory and are served in a variety of different ways.

There are plain types of mochi which are used in soups, mochi filled with a sweet filling such as red bean paste, and even fried mochi.

Mochi can also be used to make other desserts, such as pancakes, waffles, and even cookies!

Mochi is commonly known for its chewy, soft, and stretchy texture.

Agemochi

Potato mochi is a type of “agemochi.” This is a popular Japanese snack food. Typically, agemochi is made from frying mochi (Japanese rice cakes).

When fried, mochi becomes crispy on the outside, and soft and chewy on the inside.

Dipping Sauce

Potato mochi is perfect on its own, or with a dipping sauce. Below is a simple recipe for a quick and easy dipping sauce which goes perfect with this potato mochi recipe. Simply mix all the ingredients together in a small mixing bowl.

Sauce ingredients

• 1 ½ tablespoons soy sauce
• 1 ¼ tablespoons sugar
• 1 ¾ teaspoons mirin
• 1 ¾ teaspoons water

• This potato mochi recipe has 6 ingredients.
• It takes less than an hour to make.
• Perfect for a quick snack and can be made in advance.
• Only four simple steps to make these delicious bites.

• Potato: Diced
• Water
• Glutinous rice flour (mochiko flour/sweet rice flour): This is what gives the mochi it’s chewy and soft texture.
• Salt
• Oil for shallow frying
• Nori (seaweed sheets)

Instructions

Step One: In a medium saucepan, place the potatoes in boiling water until they are submerged. Cook until the potatoes are tender.

Drain the potatoes and mash until smooth.

Step Two: In a medium size mixing bowl or pot, place the mashed potatoes and add the ¼ cup glutinous rice flour, salt, and 1 tablespoon cold water.

Mix well. Taste for seasoning. If you want more salt, add some now. If you find your mixture is a bit dry, add a splash of water and mix it through.

Step Three: Shape the potato and rice flour mixture into balls that weigh about 28 grams (0.987 ounces).Slightly flatten the balls to form patties.

Step Four: Using a medium frying pan, heat oil for frying. Place potato patties in frying pan and cook until the patties are golden brown on both sides.

Once cooked, garnish with cut pieces of nori if desired and serve.

Storage

Store these potato mochi in an airtight container in the fridge for 1 to 2 days. To reheat, place them in a frying pan over low to medium heat.

FAQ