1Clean the potatoes and cook them using your preferred method, whether baked, boiled, or microwaved.
2To microwave, simply place the potatoes in the microwave and cook on high for about 8 to 10 minutes, flipping mid way through cooking.
3The potato is cooked when a fork or skewer can easily pierce through the thickest part of the potato.
4If baked or microwaved, cut the potato in half, then scoop out the flesh into a mixing bowl.
5If boiled, make sure to completely drain the potato before transferring into a mixing bowl.
6Add the butter to the mixing bowl with the cooked potato and mash together with a fork or a potato masher until well combined.
7Then, add the potato starch and mix until smooth and no more dry starch is visible.
8The dough should be able to be balled up and hold its shape nicely, but it should not be sticky.
9*Boiled potatoes will need an additional tablespoon of potato starch because of higher moisture.*
10If stuffing with cheese: Divide potato dough into 4 portions.
11Ball up a portion of the potato dough, then flatten it in your palm.
12Place the cheese in the center and wrap the dough around the cheese.
13Pinch together the seams and any cracks.
14Shape into a 2 to 3 inch wide patty.
15Repeat with remaining dough portions.
16If making plain ones without cheese: Divide potato dough into 5 portions.
17Ball up a portion of the potato dough, then gently flatten it into a 2 to 3 inch patty in between your palms.
18Pinch together and smooth out any cracks.
19Repeat with remaining dough.
20In a medium or large nonstick pan over medium heat, add enough oil to cover the bottom of the pan.
21Once the oil is hot, gently place the patties into the pan and pan fry each side until golden brown, about 3 to 4 minutes per side.
22For the yaki sauce (Option A): Mix together all the ingredients for the yaki sauce (soy sauce, mirin, sugar).
23When the potato mochi patties are done pan frying, move the patties to one side of the pan and soak up all of the excess oil with a paper towel.
24Pour the prepared yaki sauce in the pan and bring to a simmer.
25Allow the potato patties to simmer in the sauce, flipping once or twice, until the sauce thickens and looks glossy.
26For the yaki sauce (Optional B): Once the potato patties are done pan frying, remove them from the pan and let them drain on some paper towels or a rack.
27Into a small pan, combine all the ingredients for the yaki sauce (soy sauce, mirin, sugar).
28Bring the mixture to a simmer over medium heat.
29Let it cook for until the sauce looks slightly thickens and looks glossy.
30Stir occasionally.
31Brush or drizzle all of the the yaki sauce onto both sides of the potato mochi patties.
32Wrap the potato mochi with a strip of nori and enjoy while hot!
Ingredients
8 ounces russet potato (this is the weight of the potato after it's cooked (about 2 regular size russet potatoes))
3 tablespoons potato starch
1 tablespoon unsalted butter softened or melted
0.25 sheet nori cut into small strips
Mozzarella block, shredded, string (optional)
Oil as needed for cooking (any neutral oil)
1 tablespoon soy sauce light sodium
1 tablespoon mirin
1 tablespoon granulated sugar
Equipment
forkpotato mashermedium or large nonstick panpaper towelsmall pan
Tips
Double the sauce amount, if you like extra sauce. The sauce is the main flavoring for these potato mochi.
If the potatoes are boiled, make sure to completely drain the water to prevent having too much moisture in the dough. An extra tablespoon or two of potato starch may also be necessary to compensate the extra moisture from boiling the potatoes.
For a fluffier interior, use 1 tablespoon of potato starch instead of 3.
Leftover potato mochi can be stored in the fridge, in an airtight container, after they are completely cooled for up to 4 days. To reheat, cover and microwave until warmed through.
Wrap the potato mochi with nori (seaweed) when ready to enjoy because nori gets soggy easily when in contact with moisture.