Description
Soft, pan-fried potato mochi with a crispy crust and a gooey mozzarella center, glazed in sweet soy sauce and wrapped in nori. A chewy, cheesy Japanese snack.
Ingredients
Scale
For the potato mochi
- 2 russet potatoes
- 4 tbsp potato starch
- 4 tbsp milk
- 1/2 cup shredded mozzarella
- 2 tbsp vegetable oil
- 1 sheet nori, cut into inch-wide strips
For the sauce
- 4 tbsp soy sauce
- 4 tbsp granulated sugar
- 4 tbsp mirin
Equipment
Instructions
- Cook the potatoes. Microwave the potatoes (skin on, wrapped in a damp paper towel) in 5-minute intervals until soft, then cool.
- Make the sauce and nori. Mix the soy sauce, sugar, and mirin. Cut the nori into inch-wide strips, then halve each strip.
- Mash and bind. Peel and mash the cooled potatoes, then mix in the potato starch and milk one tablespoon each at a time until it holds like soft dough.
- Stuff and shape. Flatten a golf-ball-sized piece, add a tablespoon of mozzarella, pinch closed, roll smooth, and flatten into a disk or triangle.
- Fry. Heat the vegetable oil over medium and fry both sides until golden brown, working in batches. Remove.
- Glaze. Pour the sauce into the pan, heat until thickened, then coat the mochi.
- Wrap and serve. Wrap a nori strip around each piece, plate, and enjoy.
Notes
- Use potato starch, not cornstarch, for the signature chew.
- Add the milk and starch gradually so the mash does not turn gummy.
- Seal the cheese fully or it will leak while frying.
- Let the sauce thicken before coating so it clings to the crust.
- Reheat in a dry pan or air fryer to bring back the crispy edges.
- Prep Time: 15
- Cook Time: 15
- Category: Snack
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pieces
- Calories: 210 kcal
- Sugar: 9g
- Sodium: 520mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 8mg