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–+ servings

Imo Mochi (Hokkaido's Potato Mochi with Cheese)

Prep Time10 minutes
Cook Time25 minutes
Cooling Time5 minutes
Total Time40 minutes
Author Yuto Omura
Servings 5 mochi

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

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).
    starchy potatoes in a pot of hot water on the stove top
  • 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.
    cooked potatoes in a mixing bowl being mashed with a potato masher
  • 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.
    mashed potatoes in a steel mixing bowl with shredded cheese, powdered cheese and starch top down
  • Knead by hand until the ingredients are evenly distributed and the dough is smooth with a soft play-doh texture. See notes for troubleshooting.
    Kneading potato mochi by hand
  • 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.
    potato mochi shaped into a disc
  • 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.
    5 potato mochi in a frying pan with butter
  • 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.
    lightly golden and crisp potato mochi in a frying pan on the stove top
  • 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.
    potato mochi sauce in a small saucepan on the stove top
  • Immediately pour the sauce over the potato mochi. Enjoy!
    pouring sauce over two potato mochi on a small white plate

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.