Potato Mochi with Melted Cheese and Savory Soy Sauce Glaze Recipe
Deliciously chewy and crispy Potato Mochi filled with gooey mozzarella cheese, pan-fried to golden perfection and coated in a savory-sweet soy and brown sugar sauce. This comforting snack or appetizer combines simple ingredients with an easy cooking method to create a Japanese-inspired treat perfect for sharing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 mochi pieces
- Category: Snack
- Method: Frying
- Cuisine: Japanese-inspired
Ingredients
Potato Mochi
- 2–3 large potatoes, peeled and chopped (about 500g)
- 4 tablespoons potato starch
- 1/4 teaspoon salt
- Cheese (preferably mozzarella), as needed for filling
Sauce
- 2 tablespoons soy sauce
- 4 tablespoons water
- 2 tablespoons brown sugar
- 20g unsalted butter
Instructions
- Boil the Potatoes: Fill a pot with water and add a large pinch of salt. Bring it to a boil over high heat. Once boiling, add the peeled and chopped potatoes and cook until fork tender, about 15-20 minutes depending on potato size.
- Mash the Potatoes: Drain the boiled potatoes thoroughly and transfer them to a bowl. Mash until smooth and lump-free.
- Mix in Starch and Salt: Add the potato starch and 1/4 teaspoon salt to the mashed potatoes. Mix well until fully combined to form a pliable dough.
- Shape the Mochi: Divide the potato mixture into 6-8 equal pieces depending on desired size. Flatten one piece in your hand, place a small amount of cheese in the center, then fold and shape into a sealed circle ensuring the cheese is fully enclosed. Repeat for all pieces.
- Pan-Fry the Mochi: Heat a large pan over medium heat and add a small amount of oil. Once hot, add the potato mochi and fry until both sides turn golden brown and crisp, about 3-5 minutes per side.
- Prepare the Sauce: In a separate pan, combine soy sauce, water, brown sugar, and unsalted butter. Heat over medium heat, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes.
- Cook Mochi in Sauce: Add the fried mochi to the sauce pan. Cook on one side for 1-2 minutes, then flip and cook the other side for another 1-2 minutes, allowing the mochi to soak up the flavors.
- Serve Warm: Remove from the sauce and serve the potato mochi immediately while warm and gooey.
Notes
- Use starchy potatoes like Russet or Yukon Gold for best texture.
- Adjust cheese quantity to your preference; mozzarella melts well and creates a nice gooey center.
- You can substitute potato starch with cornstarch if unavailable.
- Be careful when frying – cook on medium heat to ensure mochi cooks through without burning.
- Sauce can be adjusted for sweetness or saltiness according to taste.
