Description
Easy Potato Mochi is a delightful sweet or savory snack made from mashed potatoes combined with potato starch, pan-fried to crispy perfection, and dipped in a flavorful soy-based sauce. Wrapped with nori, these mochi discs offer a deliciously chewy texture and a balance of umami flavors, making them a perfect appetizer or side dish.
Ingredients
Scale
Mochi
- 1.25 pounds potatoes (about 2 large potatoes)
- 2.5 tbsp potato starch
- 1 tbsp vegan butter (melted or softened)
- 1 tsp salt
- 1 tbsp oil (for frying)
Sauce & Garnish
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp mirin
- ½ nori sheet (for wrapping)
Instructions
- Prepare the Potatoes: Peel and dice the potatoes into roughly 1-inch cubes to ensure even cooking.
- Boil the Potatoes: Place the diced potatoes in a large pan filled with water and boil them until they are soft, approximately 15 minutes.
- Drain the Potatoes: Drain the water thoroughly to remove excess moisture and prevent sogginess.
- Mash the Potatoes: Mash the potatoes thoroughly with a fork or potato masher until smooth and lump-free.
- Add Ingredients: Incorporate the potato starch, vegan butter, and salt into the mashed potatoes. Mix well until the mixture is homogeneous.
- Shape the Mochi: Scoop out ¼ cup portions of the potato mixture and use your hands to shape each into a smooth, flat disc. If the mixture is too soft to shape, add more potato starch and mix again.
- Heat Oil: Preheat oil in a frying pan over medium heat, ensuring it is hot enough to crisp the mochi without burning.
- Fry the Mochi: Add the mochi discs to the pan, spacing them apart to avoid sticking, and fry each side until golden brown and crispy, working in batches if needed.
- Prepare the Sauce: In a small pan, combine soy sauce, brown sugar, and mirin. Heat gently until the sugar dissolves completely, forming a glossy dipping sauce.
- Dip the Mochi: Once fried, dip each mochi disc into the sauce on both sides to coat them evenly with flavor.
- Wrap with Nori: Cut the nori sheet into small strips and wrap around the bottom of each mochi as a decorative and flavorful finish.
- Serve: Serve warm, optionally accompanied by miso-glazed tofu or pan-fried broccoli for a complete meal.
Notes
- Ensure potatoes are well-drained after boiling to avoid excess moisture in the dough.
- Adjust the amount of potato starch if the mixture is too sticky to handle.
- Fry at medium heat for a perfect golden crust without burning the mochi.
- The sauce can be adjusted for sweetness or saltiness based on preference.
- Wrap the mochi with nori immediately after dipping to prevent sogginess.
