Description
This Savory Pan-Fried Japanese Potato Mochi recipe combines the creamy texture of mashed Russet potatoes with the sticky chewiness of mochiko (sweet rice flour). Flavored with green onions and soy sauce, these golden-brown mochi discs are pan-fried to a crispy perfection and make a delicious snack or appetizer. Garnished with sesame seeds or nori, they offer an authentic taste of Japanese street food right at home.
Ingredients
Scale
Potato Mochi
- 2 large Russet potatoes, peeled and diced
- 1/2 cup mochiko (sweet rice flour)
- 1/2 teaspoon salt
- 1/4 cup green onions, chopped
- 1 tablespoon soy sauce
- 1/4 cup water, for consistency
For Frying and Garnish
- 1 tablespoon vegetable oil, for frying
- Sesame seeds or nori, for garnish (optional)
Instructions
- Boil the Potatoes: Begin by boiling the diced potatoes in a large pot of salted water. Cook until they are tender and can be easily pierced with a fork, approximately 10-15 minutes.
- Mash the Potatoes: Drain the potatoes and transfer them to a large mixing bowl. Mash them thoroughly until smooth to create a creamy base for the mochi.
- Prepare the Dough: Add the mochiko, salt, chopped green onions, and soy sauce to the mashed potatoes. Mix well until it forms a sticky dough-like consistency. If the mixture seems too dry, gradually add water, a tablespoon at a time, until the desired consistency is reached.
- Shape the Mochi Discs: Dust your hands with mochiko to prevent sticking. Divide the dough into equal portions and shape them into small, flat discs, approximately 2 inches in diameter.
- Heat the Oil: Heat the vegetable oil in a large non-stick frying pan over medium heat. Ensure the oil evenly coats the base of the pan for proper frying.
- Fry the Mochi: Place the potato mochi discs into the pan without overcrowding. Fry each side for about 3-4 minutes or until they develop a golden-brown crust and are crispy on the outside.
- Drain Excess Oil: Once cooked, remove the mochi from the pan and drain briefly on a paper towel to remove any excess oil for a lighter, crispier texture.
- Serve Warm: Serve the mochi warm, garnished with sesame seeds or nori pieces if desired, to enjoy the full flavor and texture.
Notes
- Use russet potatoes for their high starch content, which helps achieve the desired chewy texture.
- If mochiko is not available, sweet rice flour or glutinous rice flour can be used as a substitute.
- Adjust the amount of water carefully; too much will make the dough sticky and hard to shape.
- For a gluten-free version, ensure soy sauce is gluten-free.
- These mochi are best eaten fresh and warm for optimal texture.
