Potato Mochi is a delectable fusion of Japanese and American cuisine that will tantalize your taste buds. This dish is a creative take on the traditional Japanese rice cake with the addition of potatoes, giving it a unique texture and flavor that is both satisfying and addictive.
There are several ways to make Potato Mochi, and in this article, we’ll explore two delicious recipes that are easy to make at home.
The first recipe is a savory version that incorporates cheddar cheese, bacon, and scallions, creating a mouth-watering treat perfect for breakfast, brunch, or snacks.
The second sweet recipe combines mashed sweet potatoes, resulting in a soft and chewy mochi that bursts with tropical flavors.
Whether you’re a fan of Japanese cuisine, American comfort food, or both, Potato Mochi is a dish sure to impress. Its unique texture and versatility make it a great addition to any meal or occasion. So, let’s get cooking!
Table of Contents
What is Mochi?
Mochi is a delightful Japanese dessert that has taken the world by storm. It is a sweet treat made by shaping sweet rice flour, mochigome, into tiny, bite-sized buns filled with sweet delights such as ice cream, fruit, or red bean paste.
Dango, a variant of mochi, is served without any filling and is slathered in a delectable sauce.
Traditionally, making mochi was time-consuming, soaking short-grain sticky rice overnight, steaming it in wooden boxes, and pounding it with a heavy wooden mallet called a kine.
However, with the introduction of sweet rice flour, many home cooks now found it much easier to make mochi at home without needing any heavy machinery or hours of manual labor. The result is a delicious and satisfying treat that you enjoy anytime, anywhere.
What Is Potato Mochi?
Potato mochi is a fusion dish that combines the traditional Japanese dessert, mochi, with American potatoes.
It can be enjoyed on its own or with various fillings and toppings, just like traditional mochi.
The dish has gained popularity recently as a unique and delicious twist on the classic Japanese dessert. There are several recipes for potato mochi, each with variations and techniques, but the essential ingredients usually include mashed potatoes, glutinous rice flour, and sugar.
Recipe 1 – Potato Mochi with Cheese
Potato mochi with cheese is a delicious fusion of Japanese and American cuisine, combining the classic Japanese sweet treat with a savory American twist. This recipe yields 12 pieces of mochi.
Ingredients:
- 2 cups of mashed potatoes
- 1 cup of glutinous rice flour
- 1 cup of shredded cheese (cheddar or mozzarella)
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1/2 cup of water
Instructions:
- Combine the mashed potatoes, glutinous rice flour, salt, and pepper in a large mixing bowl. Mix well until the ingredients are fully incorporated.
- Add the shredded cheese to the mixing bowl and continue to mix until it is fully integrated.
- Slowly pour in the water, mixing continuously until the dough is formed. Knead the dough for a few minutes to ensure it is thoroughly combined.
- Shape the dough into 12 evenly-sized balls.
- Flatten each ball with the palm of your hand, then place a small amount of cheese in the center of the flattened dough.
- Bring the edges of the dough up and over the cheese, pinching the dough together to seal it.
- Repeat this process with the remaining dough balls until all the cheese has been used.
- Preheat your oven to 350°F (180°C).
- Place the potato mochi onto a baking sheet lined with parchment paper, spacing them at least an inch apart.
- Bake the potato mochi for 20-25 minutes or until the outside is golden brown and crispy.
- Remove the potato mochi from the oven and allow them to cool for a few minutes before serving.
Tips
Here are some tips for preparing potato mochi with cheese
- Choose the correct type of potato for this recipe. Russet or Yukon gold potatoes work best as they have a high starch content, which helps the mochi to bind together well.
- Boil the potatoes until they are fork-tender, and then mash them thoroughly while they are still hot.
- Glutinous rice flour, or sweet rice flour, is the key ingredient in making mochi. This flour is sticky and helps the mochi to hold its shape.
- Once you have combined the mashed potatoes, cheese, and glutinous rice flour, be careful not to overwork the dough. Overworking the dough can make the mochi tough and chewy.
- Use a cookie cutter or a small cup to shape the mochi into bite-sized pieces
- Make sure to dust the surface with cornstarch or potato starch to prevent sticking.
- Cook the mochi gently in boiling water until they float to the surface. Avoid cooking them for too long, as this can make them challenging.
- Potato mochi with cheese tastes best when served warm. You can serve them plain or with a drizzle of soy sauce or sweet chili sauce for added flavor.
Recipe 2 – Potato Mochi Without the Cheese
This more detailed recipe requires you to pay more attention while arranging the ingredients and preparing.
Ingredients
- 1/2 cup + 2 tbsp (150ml) cold water
- 3/4 cup (145g) unmodified potato starch
- 1 1/2 lb (680g) peeled and chunked Russet potatoes
- 2 1/2 tsp (8g) instant dashi Nonstick cooking spray
- 1/2 cup (120ml) mirin
- 1/2 cup (120ml) cold water
- 1/4 cup (60ml) soy sauce
- 1/4 cup (1 3/4 oz/50g) sugar
- 1 tbsp (12g) potato starch
- 2 medium garlic cloves (10g), peeled and lightly smashed
- 1 cup (235ml) vegetable oil
- 2 nori sheets
Instructions
- Rinse potatoes, drain, cover with 2 inches of water, boil, simmer for 20 minutes, and drain thoroughly.
- Whisk potato starch, water, and dashi in a large mixing bowl. Add potatoes and mash until a smooth dough forms. Alternatively, purée the potatoes directly into the bowl and mix to form the dough.
- Knead dough for 30 seconds until it’s not sticky and is cohesive. Cover loosely and let cool for at least 30 minutes up to 2 hours.
- Line a baking sheet, press dough into a 9- by 10-inch rectangle, cut into twelve 3- by 2 1/2-inch squares, and transfer to the baking sheet. Refrigerate for at least 30 minutes up to 2 hours.
- Whisk mirin, water, soy sauce, sugar, and potato starch in a saucepan, add garlic, boil, and cook until thickened, glossy, and coats the back of a spoon. Cool to room temperature and set aside.
- Preheat a 12-inch cast iron skillet with oil to 325℉. Lower 6 potato squares and cook on each side for 2 to 4 minutes.
- Organise and serve it hot.
Tips
- Special Equipment: Potato masher, ricer, food mill; digital thermometer; 12-inch cast iron skillet.
- For best results, avoid using waxy potatoes like Red Bliss or Yukon Gold; use Russet potatoes instead.
- To avoid a gummy texture, use unmodified potato starch such as Bob’s Red Mill Premium Quality Unmodified Potato Starch.
- If desired, use freshly prepared cold dashi instead of instant dashi and cold water.
Steps To Achieve the Perfect Mochi Dough
The dough is an essential part of the dish. It not only gives the required taste but also gives your dish the perfect texture and makes it look appealing. Follow these steps to achieve the perfect dough every time.
- Cook potatoes: wash, scrub, prick, microwave for 3-4 mins or boil, peel, and discard skins.
- Add salt and butter, and mash hot potatoes until smooth. Add potato starch and work into a firm, dry, mashed potato-like dough.
- Cover with a damp cloth and rest for 10 mins to gelatinize and absorb moisture.
- Dough should be firm and dry, not stretchy.
Save Your Dough from Cracking
To prevent cracking and keep the dough smooth while shaping mochi, moisten hands with water and rewet them between each portion.
In case of cracking, squish the dough and reroll or smooth out the cracks by gently rubbing with a wet finger.
Once shaped, chill the potato mochi in the fridge for 10 minutes to dry out the exterior and create a crispy texture while retaining the soft and chewy mochi inside.
Potato Mochi Pokemon
The name of this dish was once used in connection with a character. Since then, it got popularised as a potato mochi Pokemon. It has nothing to do with the recipe.
The story behind it is associated with a comic character Beni who immigrated to Hisui with Kamado after maddened Pokemon destroyed their hometown. They settled in Jubilife Village, where Beni opened his Wallflower restaurant on Floaro Main Street.
His specialty dish is the potato mochi which he makes using Sootfoot Roots. He also prepares Smoke Bombs using the same ingredient.
It was popular among the villagers and Galaxy Team members during their expeditions.
Frequently Asked Questions (FAQs)
1. What is potato mochi?
It is a dish that combines Japanese and American cuisine. It is made with mashed potatoes and potato starch, then formed into small balls or patties and fried until crispy on the outside and chewy on the inside.
2. Is potato mochi gluten-free?
The dish is gluten-free because it is made with potato starch instead of wheat flour
3. What type of potatoes should I use for potato mochi?
You can use any type of potatoes, but it is recommended to use starchy potatoes like russet potatoes, as they produce a fluffier texture when mashed.
4. Can I make potato mochi without a potato ricer?
Yes, you can use a potato masher or even a fork to mash your potatoes as smoothly as possible if you don’t have a potato ricer.
5. How long can I keep leftover potato mochi?
Leftover potato mochi can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven or air fryer until heated.
6. Can I freeze potato mochi?
You can freeze potato mochi by placing them in a single layer on a baking sheet and freezing it until solid. Once frozen, transfer them to a freezer-safe container or bag and store them for up to 2 months. To reheat, bake in the oven or air fryer until heated through.
7. Can I make potato mochi without frying?
While frying is the traditional method for making potato mochi, you can also bake them in the oven at 375°F (190°C) for 15-20 minutes or until crispy on the outside and chewy the inside.
Final Thoughts
Potato mochi is a tasty fusion dish prepared by combining the traditional mochi texture with the comforting taste of mashed potatoes.
The two recipes in this article offer different methods for making the dough and shaping the mochi, allowing for some flexibility and experimentation in the kitchen.
Whether you microwave or boil your potatoes, the key to success is getting the right consistency for the dough. With some practice, you can create a firm, dry, mashed potato-like dough that will result in perfectly crispy and chewy mochi.
Once you’ve mastered the dough-making process, shaping the mochi is all about keeping your hands moist and smoothing out any cracks that may appear. Chilling the shaped potato mochi before frying is crucial for achieving the desired texture.
Overall, potato mochi is a must-try for anyone exploring the world of fusion cuisine. Its unique flavor and texture will surely be a hit at your next dinner party or potluck.
