Cheese Potato (Imo) Mochi
Cheese Potato (Imo) Mochi
Ingredients
For the Mochi
- 400 grams potatoes
- 1 pinch salt
- 5 tablespoons milk, adjust as needed
- 4 tablespoons potato starch, or corn starch
- as much as you like cheese
- as needed oil, for frying
For the Sauce
- 1 1/2 tablespoons soy sauce
- 2 tablespoons sake, or mirin
- 1 tablespoon sugar
- 1 tablespoon water
For Topping
- as needed butter, optional
Instructions
- 1
Peel the potatoes and cut them into chunks. Cook the potato chunks until they are tender. You can boil, steam, or microwave them, as preferred.
⏱️ 10 min
- 2
While the cooked potatoes are still hot, transfer them to a bowl. Add a pinch of salt and 5 to 6 tablespoons of milk. Mash the potatoes thoroughly until smooth. Then, add 4 tablespoons of potato starch (or corn starch) to the mashed potatoes and mix well until a dough forms.
⏱️ 7 min
- 3
Wet your hands to prevent sticking. Take a portion of the potato mixture and flatten it into a disc. Place some cheese in the center of the disc. Carefully close and seal the potato mixture around the cheese, then shape it into a smooth ball. Ensure the cheese is completely sealed inside so it doesn’t leak out during cooking. Repeat this process for the remaining potato mixture and cheese.
⏱️ 8 min
- 4
In a small bowl, combine 1 1/2 tablespoons of soy sauce, 2 tablespoons of sake or mirin, 1 tablespoon of sugar, and 1 tablespoon of water. Mix these ingredients thoroughly until the sugar is dissolved.
⏱️ 3 min
- 5
Heat a frying pan with a bit more oil than usual over medium heat. Place the potato mochi balls in the hot pan and cook until both sides are golden brown.
⏱️ 10 min
- 6
Pour the pre-mixed sauce over the cooked mochi in the pan. Coat the mochi evenly with the sauce, allowing it to reduce and thicken slightly, clinging to the mochi.
⏱️ 7 min
- 7
Transfer the coated mochi to a plate. If desired, top each mochi with a small pat of butter before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Cheese Potato (Imo) Mochi
For the Mochi
- 400 grams potatoes
- 1 pinch salt
- 5 tablespoons milk, adjust as needed
- 4 tablespoons potato starch, or corn starch
- as much as you like cheese
- as needed oil, for frying
For the Sauce
- 1 1/2 tablespoons soy sauce
- 2 tablespoons sake, or mirin
- 1 tablespoon sugar
- 1 tablespoon water
For Topping
- as needed butter, optional
Instructions
- 1
Peel the potatoes and cut them into chunks. Cook the potato chunks until they are tender. You can boil, steam, or microwave them, as preferred.
⏱️ 10 min - 2
While the cooked potatoes are still hot, transfer them to a bowl. Add a pinch of salt and 5 to 6 tablespoons of milk. Mash the potatoes thoroughly until smooth. Then, add 4 tablespoons of potato starch (or corn starch) to the mashed potatoes and mix well until a dough forms.
⏱️ 7 min - 3
Wet your hands to prevent sticking. Take a portion of the potato mixture and flatten it into a disc. Place some cheese in the center of the disc. Carefully close and seal the potato mixture around the cheese, then shape it into a smooth ball. Ensure the cheese is completely sealed inside so it doesn’t leak out during cooking. Repeat this process for the remaining potato mixture and cheese.
⏱️ 8 min - 4
In a small bowl, combine 1 1/2 tablespoons of soy sauce, 2 tablespoons of sake or mirin, 1 tablespoon of sugar, and 1 tablespoon of water. Mix these ingredients thoroughly until the sugar is dissolved.
⏱️ 3 min - 5
Heat a frying pan with a bit more oil than usual over medium heat. Place the potato mochi balls in the hot pan and cook until both sides are golden brown.
⏱️ 10 min - 6
Pour the pre-mixed sauce over the cooked mochi in the pan. Coat the mochi evenly with the sauce, allowing it to reduce and thicken slightly, clinging to the mochi.
⏱️ 7 min - 7
Transfer the coated mochi to a plate. If desired, top each mochi with a small pat of butter before serving.
⏱️ 3 min