Potato Mochi with Cheese Sauce (Print-Friendly Version)
Tender potato mochi are pan-fried until golden and wrapped around melty cheese, then glazed in savory-sweet sauce.
# What You’ll Need to Make This:
→ Main
01 -
500 g peeled and chopped potatoes
02 -
4 tablespoons potato starch
03 -
0.25 teaspoon salt
04 -
Cheese, such as mozzarella, cut into small pieces
→ Sauce
05 -
2 tablespoons soy sauce
06 -
4 tablespoons water
07 -
2 tablespoons brown sugar
08 -
20 g unsalted butter
# How to Prepare:
01 -
Fill a pot with water, season with a large pinch of salt, and bring to a boil over high heat.
02 -
Add the peeled and chopped potatoes to the boiling water and cook until fork-tender.
03 -
Drain the potatoes, place them in a bowl, and mash thoroughly. Add potato starch and salt, mixing until fully combined.
04 -
Divide the potato mixture into 6 to 8 equal portions. Flatten each portion in your hands, place a piece of cheese in the centre, and shape into a ball, ensuring the cheese is completely encased.
05 -
Heat a large pan over medium heat with a small amount of oil. Place the mochi balls into the pan and cook until both sides are golden brown.
06 -
In a separate pan, combine soy sauce, water, brown sugar, and butter. Heat over medium, stirring, until slightly thickened.
07 -
Transfer the cooked mochi to the sauce pan. Let them cook in the sauce for 1–2 minutes per side until well coated.
08 -
Remove from heat and serve immediately while warm.
# Extra Tips:
01 -
For best texture, use starchy potatoes such as Russet or Yukon Gold.