Description

This crispy pan-fried potato mochi recipe features tender, floury potatoes transformed into chewy mochi discs coated with a sweet-savory glaze made from soy sauce, maple syrup, mirin, and sesame oil. Garnished with green onions and sesame seeds, these bite-sized treats are perfect as a snack or appetizer, delivering a delightful combination of crispy edges and soft interiors.

Ingredients

Scale

Potato Mochi

3 medium floury potatoes (e.g., Russet), peeled and cubed
1/2 cup glutinous rice flour
Pinch of salt
1 tablespoon neutral oil (for frying)

Glaze

2 tablespoons soy sauce
1 tablespoon maple syrup
1 tablespoon mirin
1/2 teaspoon sesame oil

Garnish (optional)

Chopped green onions
Sesame seeds

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Instructions

Boil Potatoes: Boil the peeled and cubed potatoes in water for about 12–15 minutes until they become fork-tender. Drain the water completely.
Mash Potatoes: Once drained, mash the potatoes until smooth while still warm. Allow them to cool slightly before proceeding to the next step.
Make Mochi Dough: Stir in the glutinous rice flour and a pinch of salt into the mashed potatoes until a smooth, pliable dough forms.
Shape Mochi Discs: Divide the dough into 6 to 8 equal portions and form each portion into a round, slightly flattened disc shape.
Fry Mochi: Heat neutral oil in a non-stick pan over medium heat. Fry each mochi disc for 3-4 minutes on each side, or until they turn golden brown and develop a crispy exterior.
Prepare Glaze: In a small saucepan, combine the soy sauce, maple syrup, mirin, and sesame oil. Heat gently over low heat until the mixture thickens slightly into a glaze.
Glaze Mochi: Brush the cooked mochi discs generously with the prepared glaze or toss them lightly to coat evenly.
Garnish and Serve: Sprinkle chopped green onions and sesame seeds on top if desired. Serve the mochi warm for best texture and flavor.

Notes

Use floury potatoes like Russet for the best texture in mochi.
Glutinous rice flour is essential to achieve the chewy mochi texture; do not substitute with regular rice flour.
Be careful not to burn the glaze; heat it slowly until thickened.
You can adjust the sweetness of the glaze by varying the maple syrup quantity.
To keep mochi warm before serving, place them in a warm oven at low temperature.
Leftover mochi can be refrigerated and pan-fried again to re-crisp.