Chewy & Sweet Imo Mochi Potato Pancakes
The ‘Imo Mochi’ Potato Pancakes Made with 3 Types of Potatoes That Kids Adore! A Snack the Whole Family Will Love!
Are you busy worrying about snacks for your children during their winter break? These days, my cooking skills are rapidly improving thanks to my kids who always ask for food! While searching for a special snack, I decided to try making Japanese-style potato pancakes called ‘Imo Mochi’. I was surprised by how simple it was, and since it’s made with potatoes, I felt good about its health benefits. The texture is wonderfully chewy inside with a slightly crisp, golden-brown exterior, complemented by a sweet and savory soy sauce glaze. It’s a delightful dish that the whole family can enjoy making together!
Potato Mochi Dough Ingredients- 3 small potatoes (approx. 300g)
- 4 Tbsp potato starch
- 1/2 tsp salt (for boiling potatoes)
- 1-2 pinches salt (for dough)
- 1/2 Tbsp shredded mozzarella cheese (for filling)
- Vegetable oil, for cooking
Soy Sauce Glaze Ingredients- 1 Tbsp soy sauce
- 1 Tbsp mirin (sweet rice wine)
- 1 Tbsp water
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp mirin (sweet rice wine)
- 1 Tbsp water
- 1 Tbsp sugar
Cooking Instructions
Step 1
Peel the 3 small potatoes and cut them into roughly 2-3 cm pieces. Place the potato pieces in a pot, add enough water to cover them, and add 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce to medium-low heat and simmer until the potatoes are fork-tender and easily mashable (about 15-20 minutes).
Step 2
In a small bowl, combine 1 Tbsp soy sauce, 1 Tbsp mirin, 1 Tbsp water, and 1 Tbsp sugar. Stir well until the sugar is dissolved to create a delicious soy sauce glaze. Set aside.
Step 3
Drain the boiled potatoes and let them cool for about 1 minute. While still warm, mash them thoroughly with a food masher or a fork until smooth and lump-free. Mashing while warm makes it easier.
Step 4
Add 4 Tbsp of potato starch and 1-2 pinches of salt to the mashed potatoes. Knead with your hands until a cohesive and slightly elastic dough forms. If the dough is too sticky, add a little more potato starch. If it’s too stiff, add a tiny bit of water.
Step 5
Take about 1 tablespoon (approx. 30g) of dough and flatten it into a round shape. Place about 1/2 tablespoon of mozzarella cheese in the center and carefully enclose it with the dough, shaping it into a round, flat patty. Ensure the edges are sealed well to prevent the cheese from leaking out.
Step 6
Preheat a non-stick pan over medium-low heat and add a generous amount of vegetable oil. Place the shaped potato mochi onto the pan. Cook until golden brown on each side. Cooking over low heat ensures they cook through without burning.
Step 7
Once both sides are golden brown, gradually add the prepared soy sauce glaze to the pancakes, a little at a time, allowing it to reduce and coat the mochi. Flip them occasionally as the glaze thickens and adheres. Your chewy and delicious Imo Mochi potato pancakes are now ready to enjoy!
