Home Isobe-Yaki Potato Mochi | (じゃがいも 磯辺焼き )
By Lisa Kitahara
on May 07, 2021, Updated Jun 21, 2021
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Soft, chewy and delicious potato mochi entangled in a sweet soy sauce. The perfect quick, healthy and easy snack or side dish!
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Isobe-Yaki Potato Mochi じゃがいも 磯辺焼き
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 90 reviews
- Author: Lisa Kitahara
Description
Soft, chewy and delicious potato mochi entangled in a sweet soy sauce. The perfect quick, healthy and easy snack or side dish!
Ingredients
UnitsScale
Potato Mochi
- 1 large potato, cooked potatoes (290g // with skin on, cooked and peeled after)
- 2 tbsp potato starch (25g)
- 2 tbsp of milk, as needed (30ml)
- 1 tbsp vegan butter
- Nori for wrapping
Sauce
- 2 tbsp soy sauce 30ml
- 2 tbsp sugar 25g-g
- 1 tbsp mirin 15-25g
- 1 tbsp sake (or sub more mirin, it will be slightly more sweet)
Instructions
- Microwave the potatoes with a damp paper towel around it at 600 W for 5 minutes or until soft. Allow potato to cool.
- In the mean time, mix all the sauce ingredients together. Cut small rectangles of nori to wrap the potato mochi.
- Once potato are cooled, remove skin and mash. Mix in the potato starch and non-dairy milk little by little. Adjust amount accordingly depending on moisture of potato. It should stick together to form patties but not be too wet or sticky. Divide into about 60g pieces and then shape them into circles.
- Heat oil or butter in pan and fry both sides until golden brown over medium heat
- Remove excess oil if there is. Stop the heat and then add the sauce, and cook until it thickes. Coat potato mochi with sauce and wrap with nori. Add cheese in the middle if desired
Notes
- Helpful Equipment: potato masher, mixing bowl, non-stick pan, turner
- Nutritional Information Disclaimer:Nutrition information is a rough estimate calculated on an online tool (Cronometer).
SAVE IT FOR LATER! ↓
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About Lisa
I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.
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91 Comments
Thank you so much for the recipe, we really loved it. I ended up not having potato starch, so I tried both sweet rice flour and arrow root starch. We ended up liking the arrowroot a lot better, as it was actually really chewy. Again, have not tried it with the potato starch but the arrowroot starch gives it a great texture!!
Thanks again!
Reply
These are really good! That being said (and I’m not sure if it’s because this is how they’re supposed to be, or if I did something wrong — didn’t thicken the sauce enough, messed up the proportions somehow, etc), but they were kind of just… mashed potato patties fried in butter, covered with a sweet sauce. They weren’t chewy or mochi-like at all. They still tasted amazing, though, since it’s hard to go wrong with fried potatoes (and the sauce is incredible)!
Reply
I was inspired to make this recipe by the new Pokemon Arceus game, and they were just as tasty and comforting as they look in the game! This recipe was also so simple to make, although I do recommend using a nice thin spatula to get the first flip perfect. Also – if your glaze doesn’t seem to be thickening enough, let it cool for a few minutes and it will get thicker. I’ll definitely make these again!
Reply
I made these for a TikTok video and the video was a huge hit, so thank you! They’re also delicious, so thanks for that too! I didn’t have potato starch, mirin, or sake, so I used cornstarch and rice vinegar, which turned out amazing!
Here’s the video if you’re interested! https://vm.tiktok.com/TTPdkTfyYj/
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