First of all this dish is savoury, and yes it surprised me just as much that savoury mochi is a thing! Whilst sweet mochi (pronounced moh-chee) is made with glutinous rice flour, this savoury version relies on potato starch to get the gelatinised texture. This has quickly become one of my favourite recipes to make and is simple to make.
Potato Mochi
After demonstrating this dish at the potato festival, potato mochi became an absolute obsession of mine. I dare you to make it, there’s a good reason why
10
servings20
minutes20
minutes40
minutesKeep the screen of your device on
Ingredients
- Mochi
4 4 potatoes
2 TBS 2 butter (or alternative, optional)
1/2 cup 1/2 potato starch
1/2 cup 1/2 water
1/2 tsp 1/2 salt
oil (for frying)
seaweed (optional)
- Sauce
3 TBS 3 Raw Sugar
2 TBS 2 Soy Sauce or Tamari
1 TBS 1 Rice Wine Vinegar
Directions
- Peel, cube, and boil the potatoes in salted water until tender, then drain. Add the butter (if using) and salt and mash until smooth (the smoother the better). Add the potato starch and water and mix into a dough. The dough will feel like firm mash potatoes and shouldn’t be sticky. Set aside in the fridge for 10 minutes.
- Whilst waiting for the potatoes to cool enough to handle, whisk the sauce ingredients together. Heat the sauce in a saucepan until the sugar has melted and the sauce has thickened. You can either use this to glaze the mochi or have it as a dipping sauce.
- Once the potatoes are cool enough to handle, roll the dough out into 10 equally sized balls and flatten slightly to form a disk. Smooth out the edges if needed with a bit of water.
- Shallow/deep fry the mochi until golden, this may need to be done over several rounds.
- Serving suggestion 1: Serve with the dipping sauce.
- Serving suggestion 2: Pan-fry the mochi until golden. Add the mochi to the saucepan, and toss until glazed completely. Top with seaweed squares and enjoy!
Tips & Tricks
- Potato starch is highly recommended for this dish as it gives that gelatinised texture of mochi. It can be found in the Asian aisle of supermarkets or at health food stores. Alternatively you can try and use cornstarch or tapioca starch but it may have different results.
