Did you know potatoes could have mochi texture?
Imagine biting into a snack that’s golden and crispy outside yet satisfyingly chewy inside, that’s Imo Mochi. If cooking intimidates you, don’t worry! This recipe makes it incredibly simple!
Affordable ingredients, minimal tools, and maximum wow-factor! Let’s unlock the surprisingly simple techniques behind this addictive treat.
What is Imo Mochi?
Imo mochi (いももち) is Hokkaido’s genius answer to mochi cravings, using potatoes instead of rice recreate the signature chewy texture. This beloved regional snack combines mashed potatoes with potato starch, then gets pan-fried until golden and crispy outside, stretchy inside.
Born from necessity during Hokkaido’s development era, when rice was scarce but potatoes thrived in the northern climate, this comfort food became a cultural staple. The classic preparation involves a glossy sweet-soy glaze (mitarashi-style), though butter-soy and cheese variations are equally popular now.
You might’ve seen this treat on Pokémon Legends: Arceus, and it got people all over the world curious about Hokkaido’s food culture. Today, it’s the perfect mix of traditional Japanese flavors and easy-to-prepare home cooking.
Key Ingredients & Substitution Ideas
- Starchy Potatoes: Choose potatoes labeled “starchy” or “floury” at your local grocery! For example, Danshaku or Kitaakari are popular choices in Japan. In the U.S., you can easily grab Russet or Yukon Golds.
- Meltable Shredded Cheese: I personally used Gouda cheese, but cheddar works beautifully too if that’s what you have in your fridge.
- Potato Starch (Katakuriko): Potato starch is your key to achieving that signature chewy texture. If you absolutely can’t find it, tapioca starch works as a backup.
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Imo Mochi at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
Cut washed and peeled potatoes into chunks.
Add them to a large pot with cold water along with a bit of salt and cook them until fork-tender (about 10-15 minutes). Alternatively, you can steam them whole in a steamer basket until a bamboo skewer slides through, about 15-20 minutes.
While your potatoes are still hot, mash them thoroughly in a bowl until smooth and creamy.
Traditionally in Hokkaido, they used to use a suribachi (mortar and pestle) to pound the potatoes until they develop that signature mochi-like stickiness!
Let them cool slightly (about 60°C or 140°F, hot but cool enough to handle).
Sprinkle in potato starch, salt, sugar, grated hard cheese (or powdered cheese), and meltable shredded cheese (I used Gouda).
Knead everything together with your hands until it forms a smooth, cohesive dough. If your dough feels sticky, add potato starch a teaspoon at a time. If it’s cracking and dry, add water drop by drop. The dough should feel like soft Play-Doh, pliable but not clingy.
Divide your dough into 5 equal portions and shape each into an oval patty. Think small hamburger patty rather than pancake. You want enough thickness for that satisfying chewy bite.
Ideally, each patty should be about 1-1.5cm (about ½”) thick and 6-8cm (3″) in diameter.
Place your shaped mochi in a cold non-stick frying pan. Drizzle cooking oil, then add butter to the center of the pan, then turn the heat to medium-low.
Listen for that gentle sizzle as the fat heats up and spreads under your mochi. You’re looking for a steady, quiet bubble rather than aggressive spattering.
Once the bottom develops a beautiful golden-brown crust (about 4-5 minutes), carefully flip each piece.
You’ll know they’re done when both sides are golden and the mochi feels slightly springy when gently pressed.
Finally, add a splash of water (about 1 tbsp) to the pan and cover with a lid for 1 minute. This quick steaming helps the starch gelatinize all the way through, making your potato mochi extra chewy and delicious!
Remove the lid, let any excess moisture evaporate and then take the pan off the heat.
While your mochi finish cooking, quickly combine of soy sauce, mirin, and sugar in a small saucepan. Bring this mixture to a gentle boil over medium heat.
Keep stirring, and remove from the heat once it becomes a syrupy texture.
Drizzle the sauce onto the cooked imo mochi and enjoy!
Essential Tips & Tricks
- Use starchy potatoes like Russet or Danshaku.
- When boiling potatoes, start with a pot of cold water – this ensures even cooking all the way through. If you start with boiling water, the outside will cook faster than the inside and become crumbly.
- Mash the potatoes while hot and mix in starch while still warm (around 60°C/140°F).
- Avoid overmixing to prevent gumminess. Knead just until smooth.
- If the dough feels too soft or sticky, add a little more starch, not flour.
- Shape about 1-1.5cm (about ½”) thick and 6-8cm (3″) in diameter for best results.
- Start cooking in a cold pan with butter and oil to prevent burning.
With these simple tips in mind, you’re set for success every time you make Imo Mochi.
Storage Guideline
- Refrigeration: Wrap pan-fried imo mochi (without sauce) tightly in plastic wrap to prevent drying and store for up to 2 days. Reheat with a damp paper towel in the microwave to restore some softness, though the texture may not fully match freshly made.
- Freezing: Shape the patties, wrap each one, and freeze raw for up to 1 month, and cook from frozen. If already cooked, let them cool completely before wrapping and freezing for up to 1 month, then reheat and make sauce just before serving.
FAQ
Here are answers to frequently asked questions I have received across all platforms, including here, YouTube, Instagram, and Pinterest. If you have any questions, feel free to send them to me anytime! It will be a big help for everyone in this community!
This usually happens when the potatoes are too cold or lack moisture/starch. Mix while the mash is still warm, and add more potato starch as needed until the dough comes together.
It may be too hot or too low in starch. Let the dough cool slightly before shaping, dust your hands with starch, or shape it between plastic wrap to avoid sticking.
If your dough is too soft, or shaped too thin or thick, they may fall apart during cooking. Reshape with added starch and form patties with a thickness of about 1-1.5cm (about ½”) and a diameter of about 6-8cm (3″) for best results.
I hope you enjoy this Imo Mochi recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Hokkaido Recipes
Imo Mochi (Pan-Fried Potato Mochi Snack)
Ingredients
- 230 g potatoes starchy varieties like russet or Yukon Gold
- salt
- 3 tbsp preferred shredded melting cheese Gouda or Cheddar
- 2 tbsp potato starch (katakuriko) or tapioca starch
- 1 tbsp grated parmesan cheese or powdered cheese
- ½ tsp sugar
- ¼ tsp salt
- ½ tbsp butter unsalted preferred
- 1 tsp cooking oil neutral
Sweet-Savory Sauce
- 1 tbsp Japanese soy sauce (koikuchi shoyu)
- 1 tbsp mirin
- 1 tbsp sugar
My recommended brands of ingredients and seasonings can be found in my Japanese pantry guide.
Can’t find certain Japanese ingredients? See my substitution guide here.
Instructions
- Wash and peel 230 g potatoes. Cut them into evenly sized pieces and place them in a pot of cold water with a generous pinch of salt. Bring to a boil and cook until fork-tender (10-15 minutes depending on the size).
- Once soft enough for a fork to slide through with ease, drain the potatoes and place them in a large heatproof mixing bowl. Mash them while hot until smooth.
- Rest until it's cool enough to touch (about 5-10 minutes), then add 3 tbsp preferred shredded melting cheese, 2 tbsp potato starch (katakuriko), 1 tbsp grated parmesan cheese, ½ tsp sugar and ¼ tsp salt.
- Knead by hand until the ingredients are evenly distributed and the dough is smooth with a soft play-doh texture. See notes for troubleshooting.
- Divide the dough into 5 equal pieces, then roll each piece into a patty shape about 1-1.5cm (½") thick and 6-8cm (approx 3") in diameter.
- Drizzle 1 tsp cooking oil into a cold frying pan and place the patties spaced apart. Place ½ tbsp butter in the center and heat over medium-low.
- Once they start to sizzle, cook for about 4-5 minutes or until a golden crust forms, then flip and repeat on the other side. Once golden on both sides, add 1 tbsp of water to the pan and cover with a lid. Steam for about 1 minute, then remove the lid and allow the excess moisture to evaporate before taking the pan off the heat.
- Add 1 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp mirin and 1 tbsp sugar to a small saucepan. Heat over medium while stirring continuously until the mixture reaches a slightly thickened, syrup-like consistency.
- Immediately pour the sauce over the potato mochi. Enjoy!
Notes
- Start with cold water when cooking potatoes to ensure they cook evenly.
- If the dough is cracking or feels crumbly, add a few drops of water and knead again. Repeat until the texture is soft and pliable.
- If the dough is too sticky, try adding extra potato starch 1 tsp at a time. Alternatively, let it cool more to make it easier to handle.
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