Pokémon Legends: Arceus has made Potato Mochi more famous. After playing this franchise of Pokémon, we can bet that the next thing you’ll want is to recreate this tasty dish that has existed for decades. Here is a sample of a hearty Potato Mochi Recipe.
The dish can be prepared in various ways, with pan-frying and deep-frying being the most popular. Making it simple, as you will find out in this detailed Potato Mochi recipe.
History of Potato Mochi
Potato Mochi is a popular Japanese dish with potatoes as the star ingredient. Locally, the Japanese call it ‘Imomochi,’ which translates to a potato rice cake. In some regions, it’s called ‘Imodango’ (potato dumplings).
The dish is believed to have been invented during the onset of rice farming. Rice cakes made using potatoes were popular due to the abundance of potatoes.
Besides potatoes, Mochi was made using pumpkins. Today, they are referred to as Kabocha Mochi. Moreover, in the earliest days, the dish was loved by many because of its high protein.
Its easy preparation method further made Potato Mochi Recipe famous, and its popularity has continued to grow. It’s a staple in Japan and other parts of the world. You can also enjoy this timeless, tasty dish by preparing it at home.
A Hearty Potato Mochi Recipe
Ingredients
Potato Mochi Recipe Ingredients
- 4 Large Potatoes: We used russet potatoes because they are fluffy and have the least moisture. Cooked russet potatoes have a creamy texture that is perfect for this potato Mochi recipe. If these potatoes aren't available, you can substitute with other types.
- 1 Tablespoon Unsalted Butter: Butter adds more richness to the dough, leaving the final product with a savory, buttery flavor. You can replace unsalted with salted butter.
- 1 Cup Potato Starch: Use starch to bind the dough, ensuring it doesn't break apart while cooking. Some people use corn starch.
- Cheese: Although this is optional, we love it because it makes the Mochi tastier by adding floral, milky tones with a touch of tang. We use mozzarella cheese, but you can experiment with your favorite.
- ½ Cup Olive Oil: For frying potato Mochi
- Salt to taste
For the Sauce
- 2 Tablespoons Soy Sauce: Its umami flavor and dark brown color give the Mocha a balanced blend of tanginess and sweetness.
- 4 Tablespoons water
- 2 Tablespoons Brown Sugar: It helps to balance out the salty flavor of the sauce.
- 20 g Unsalted Butter
Instructions
Instructions for Making Potato Mochi
- Cook the potatoes using your preferred cooking method, whether baked, microwaved, or boiled.
- Mash the potatoes until there are no visible lumps. Add butter and salt to the mashed potatoes and mix evenly. Remember to drain excess water before mashing for boiled potatoes.
- Mix your dough by adding potato starch to the potatoes. The dough should not be sticky after you incorporate the starch.
- Divide the dough into equal parts and shape. For this, make a ball-like shape and gently flatten it into a 3-inch patty. Remember: If you are stuffing the Mochi with cheese, portion the dough and flatten it with your palms. Place cheese in the middle, wrap your dough, and then pinch the ends to shape them into a patty.
- Add enough olive oil to a nonstick pan and fry the Potato Mochi over medium heat. Fry each side until it's golden brown. 3 to 5 minutes per side is enough time. Remove from the pan and place on a paper towel.
- Prepare your sauce by mixing soy sauce, water, brown sugar, and melted butter. Add the mixture into a pan and simmer until the sauce is thick and glossy. Ensure you flip the Mochi in between for even coating. Alternatively, mix all the ingredients for the sauce and simmer them into a thick sauce. Drizzle or brush the sauce onto your Potato Mochi.
Notes
Nutrition
Potato Mochi Recipe Tips
- Double the Sauce: If you want extra ingredients, double the sauce’s ingredients. Considering this recipe’s main flavoring, having a little of it would be better.
- Use Extra Starch for Boiled Potatoes: If you boil your potatoes, drain all the water before mashing to prevent excessive moisture in your dough. Extra starch might be necessary when preparing the dough to bind boiled potatoes.
- Use a Quality Non-Stick Pan: Due to cornstarch, it’s easy for your Potato Mochi to stick to the pan. You can prevent this by using a non-stick pan to cook your Mochi. Opting for such a pan is also ideal to ensure your Potato Mochi cooks evenly without burning.
What to Serve with Potato Mochi
You can serve the delicious, chewy mochi savory or sweet. The stretchy, soft texture perfectly paired with a crunchy outside is one of the reasons this snack will become your favorite. Below are excellent ways to serve your Potato Mochi.
- Agave or Maple Syrup: You can make your Mochi sweeter by drizzling it with your preferred agave or maple syrup.
- Veggies: You will love the idea of pairing your Mochi with steamed, fried, or grilled veggies. You can go with any vegetables, including broccoli or spinach.
Frequently Asked Questions
- What is Potato Mochi?
It is a native Japanese snack made with potato starch, mashed potatoes, and butter and glazed with sauce. Cheese and milk can be added to the dough for extra flavor. Adding optional ingredients like herbs is also common. Our Potato Mochi recipe, however, uses classic ingredients to retain the snack’s native texture and taste.
2. What should I use if I don’t have potato starch?
You can consider corn starch. Also, remember that you might need extra starch for boiled potatoes since they are soggier than microwaved or baked potatoes.
3. Why does my Potato Mochi disintegrate when cooking?
If the dough is too wet, the Mochi will break apart. Before frying, ensure the dough is thick, which helps it hold together. Adding melted butter also makes the dough firmer and prevents it from breaking.
4. How can I store my leftover Potato Mochi?
Put the remaining Mochi in an airtight storage container and refrigerate for 4 days. Reheat in a microwave for 2-3 minutes. If you don’t have a microwave, you can use a pan.