Easy Potato Mochi - Tasty Sweet or Savory Snack
If it's your first time making mochi, don't panic. It looks a little complicated at first, but it's actually a really simple recipe!
Servings 11 mochi
Equipment
- Knife & chopping board
- large pan
- ¼ cup measuring cup
- Potato masher
- Frying pan
Ingredients
Mochi
- 1.25 pounds potatoes about 2 large potatoes
- 2.5 tablespoon potato starch
- 1 tablespoon vegan butter melted or softened
- 1 teaspoon salt
- 1 tablespoon oil for frying
- ½ nori sheet for wrapping
Sauce
- 3 tablespoon soy sauce
- 2 tablespoon brown sugar
- 2 tablespoon mirin
Instructions
Mochi
- Prepare the Potatoes. First, peel and dice the potatoes into 1-inch cubes (approximately).1.25 pounds potatoes
- Boil the Potatoes. Place potatoes in a large pan with water. Boil until soft, about 15 minutes.
- Drain. Drain the potatoes well, removing any leftover water.
- Mash. Use a fork or a potato masher to mash the potatoes until completely soft and no lumps remain.
- Add & Measure. Add potato starch, vegan butter & salt to the mashed potatoes. Mix well with a fork until combined. Then scoop out ¼ cup.2.5 tablespoon potato starch, 1 tablespoon vegan butter, 1 teaspoon salt
- Shape It. Use your hands to shape ¼ cup of the mixture into a smooth disc. If the mixture can't be formed into a disc, add more potato starch & mix well. Repeat until you've used up all the dough.
- Heat Oil. Heat oil in a frying pan. Add mochi, spacing them out equally. Depending on your pan size, you might need to fry them in several batches.1 tablespoon oil
- Fry the mochi. Fry mochi on each side until golden brown and crispy.
Sauce
- Mix. Add soy sauce, sugar, and mirin to a small pan.3 tablespoon soy sauce, 2 tablespoon brown sugar, 2 tablespoon mirin
- Dissolve. Heat until the sugar is dissolved. Then dip each mochi into the sauce on both sides.
- Wrap. To finish it off, wrap a small strip of nori around the bottom of each mochi.½ nori sheet
- Serve & Enjoy. I like serving it with miso-glazed tofu for extra protein or some pan-fried broccoli.
Notes
- Slightly Overcook: I recommend slightly overcooking the potatoes to make them easier to mash.
- Let it Cool: After creating your mixture, let the mochi dough cool. This way, they will be easier to handle.
- Stick to Medium Heat: Don't be tempted to fry these at high heat. You'll want medium heat to achieve that golden brown exterior without burning.
- Savory or Sweet: Keep in mind you can make both savory and sweet mochi using the same base. For savory mochi, follow the recipe as it is and serve with dipping sauce. For sweet mochi, fill it with your favorite sweet fillings, like red bean paste.