Hokkaido’s Specialty! Chewy and Sweet Imo Mochi (Potato Dumplings)
How to Make Delicious and Chewy Imo Mochi (Potato Dumplings) – A Japanese Home-Style Dish
Let’s make Imo Mochi, a famous specialty from Hokkaido, right at home! While it’s a Japanese side dish, you can easily recreate its delightful flavor using common Korean seasonings. I’m sharing this recipe because it’s so accessible and delicious! (*´ω`*)
Main Ingredients- 4 medium potatoes
- 2-3 Tbsp potato starch
- 2 Tbsp milk
- 1 Tbsp cooking oil (for frying)
- 2 Tbsp soy sauce
- 2 Tbsp sugar
- 2 Tbsp mirin (sweet cooking wine)
Cooking Instructions
Step 1
First, wash the potatoes thoroughly and peel them. Then, place them in boiling water and cook until tender. It’s important that the potatoes become soft enough to be easily pierced with a chopstick. (This will take about 15-20 minutes, adjust based on potato size.) These cooked potatoes will be mashed to form the base for our chewy potato dumplings.
Step 2
Once the potatoes are cooked, drain any excess water and mash them while they are still hot. Using a fork or a potato masher makes this process easier. Ensure there are no lumps. To the mashed potatoes, add 2-3 tablespoons of potato starch and 2 tablespoons of milk. Mix well to form a dough. (If the dough is too sticky, add a little more potato starch. If it’s too stiff, add a tiny bit more milk to reach the desired consistency. You can also add 1 tablespoon of cooking oil instead of milk for a richer flavor.) Shape the dough into bite-sized pieces or flatten them into your preferred shape.
Step 3
Heat 1 tablespoon of cooking oil in a frying pan over medium-low heat. Place the shaped potato dough into the pan and fry until golden brown on both sides. Cooking over medium-low heat ensures that the inside cooks through evenly without burning the exterior. Fry until the surface is lightly crispy.
Step 4
Once both sides of the potato dumplings are nicely browned, add the sauce ingredients directly to the pan: 2 tablespoons of soy sauce, 2 tablespoons of sugar, and 2 tablespoons of mirin. Let the sauce simmer and thicken, coating the potato dumplings. You don’t need to remove the dumplings from the pan; simply pour the sauce over them and let it reduce.
Step 5
When the sauce has thickened and coats the potato dumplings beautifully, your Imo Mochi is ready to enjoy! They are delicious as is, with their chewy texture and sweet-savory flavor. For an even richer taste, you can add a pat of butter on top while they’re still warm. In Hokkaido, Imo Mochi is enjoyed as a side dish with rice, and it’s also a popular side offering at conveyor belt sushi restaurants! (*´-`)
