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Potato mochi is the ultimate combination of chewy texture and comforting flavor. These golden potato rounds with a surprise of melty cheese inside are finished in a glossy sweet soy butter sauce. Every time I make them it feels like a cozy treat that impresses friends and satisfies that mochi craving with budget friendly ingredients.
I first made these on a rainy day when we wanted street food style snacks without leaving home. They disappeared even faster than I expected and now they are a must for movie nights and game days.
Ingredients
- Potatoes: choose 2 to 3 large ones and look for firm and smooth skins with no green spots these are the foundation for fluffiness and chew
- Potato starch: this is critical for mochi like texture make sure it is pure potato starch not cornstarch
- Salt: for seasoning and drawing out potato flavor fine sea salt blends the best
- Cheese: I love mozzarella because it melts well but cheddar or your favorite melty cheese works too shred your own for best melt
- Soy sauce: the base of the sauce adds umami opt for naturally brewed brands if you can
- Brown sugar: creates that sweet glossy finish dark brown gives extra depth
- Unsalted butter: brings richness to the sauce look for fresh creamy sticks
- Water: to thin the sauce just enough so it coats but does not harden in the pan
Step-by-Step Instructions
- Boil the Potatoes:
- Fill a large pot with water and a generous pinch of salt then bring it to a rolling boil over high heat. Add peeled and chopped potatoes and let them simmer until completely fork tender about 12 to 15 minutes. Drain right away so they do not get waterlogged.
- Mash and Mix:
- Transfer hot potatoes to a large bowl and mash until totally smooth. Sprinkle potato starch and salt evenly over the top and mix with a spatula or clean hands until a soft cohesive dough forms that does not stick to your fingers.
- Shape and Fill:
- Divide the dough into 6 to 8 equal pieces depending on how big you want them. Take one piece and gently flatten it in your palm to form a small disk. Add a spoonful of cheese in the center then pinch and gently seal the edges around the cheese enclosing it completely. Smooth into a round.
- Pan Fry:
- Heat a generous swirl of neutral oil in a nonstick pan over medium heat until shimmering. Carefully place shaped mochi into the skillet cook until deep golden brown on one side about 3 to 4 minutes then flip and cook the other side. Work in batches if needed.
- Make the Sauce:
- In a small pan combine soy sauce water brown sugar and unsalted butter. Set over medium heat stirring until the butter melts and sugar dissolves. Let it simmer for a minute or two until slightly thickened and syrupy.
- Glaze the Mochi:
- Transfer all the mochi into the sauce pan letting them soak up the glaze. Turn each so both sides are shiny and caramelized about a minute or two per side.
- Serve Warm:
- Move the mochi to a serving plate drizzle with extra sauce if desired and enjoy steaming hot for maximum cheese pull.
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Mozzarella is my personal favorite for the filling because it gives that perfect stretchy pull when you bite in. Seeing my family fight over the stretchiest piece always makes me smile it has turned into a friendly competition at our house.
Storage Tips
To store leftovers let mochi cool completely then wrap well or place in an airtight container and refrigerate. They stay good for up to two days. Reheat in a nonstick pan over low heat to restore crispness. Freezing is not recommended as it changes the texture but in a pinch you can wrap individually and reheat directly in a skillet from frozen.
Ingredient Substitutions
If you do not have potato starch sweet rice flour is the closest swap but avoid cornstarch which gives a different bite. Any melty cheese works such as Monterey Jack fontina or create a mix for bonus flavor. Vegan butter and plant based cheese melt beautifully for a dairy free option. Tamari can replace soy sauce for a gluten free sauce.
Serving Suggestions
Potato mochi is perfect as a snack appetizer or even a vegetarian main when served with a big salad or simple soup. Try slicing green onions or sprinkling toasted sesame seeds on top for extra crunch and flavor. We love pairing with cucumber salad or pickled vegetables for a balance of richness and brightness.
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Cultural Context
Potato mochi takes inspiration from the Japanese chewy rice cake known as mochi but swaps in potato and starch for an easy twist. This dish is especially loved at festivals and in home kitchens for its fun texture and adaptability. The soy butter sauce is a classic Japanese flavor combo found in everything from snacks to street food.
Recipe FAQs
- → What type of potatoes work best?
Starchy varieties, such as Russet or Yukon Gold, work best for a fluffy texture and smooth mash.
- → Can I substitute the cheese?
Yes, mozzarella is traditional, but cheddar, gouda, or your preferred melting cheese will all work well.
- → How do I prevent the mochi from sticking?
Lightly oil your hands and ensure the pan is coated with oil before pan-frying to prevent sticking.
- → Can I make these ahead of time?
Yes, shape the mochi ahead and store in the fridge. Pan-fry just before serving for best texture.
- → What sauces pair well with potato mochi?
Try the sweet soy sauce, or experiment with teriyaki, spicy mayo, or even a light drizzle of honey.