Potato Mochi

Potato Mochi

While this may be a popular dish, this particular recipe is more mochi than potato. I recommend it for those who don't like the grainy texture of potatoes.

Ingredients: About 2 servings

1 small
2 tablespoons
Milk or soy milk
2 scant tablespoons
Salt and pepper
a small amount
to taste


1. Boil the potato in its skins until tender.
2. Pass the potato through a sieve while hot, then add the milk.
3. Add the katakuriko and mix well. Once evenly combined, shape them into small oval patties.
4. Place the patties in a frying pan with melted butter, season with salt and pepper, and fry until golden brown over low heat. Flip them over and brown the other sides.
5. I also tried it with sweet potatoes, which were also tasty as expected. Adjust the recipe depending on the size of the sweet potato.
6. While frying them in butter is tasty, I also recommend coating them in a mixture made of 1 part sugar to 1 part soy sauce, then baking them on a sheet of greased aluminium foil.
7. After about 5 minutes, they'll resemble mitarashi dango. What's more is that they're oil-free and fuss free, since clean up is easy.
8. The photo in Step 5 also shows a mitarashi dango style version.
9. Here is a curry flavored version. Use the proportion of 1/2 teaspoon curry powder to 1 teaspoon soy sauce for each potato.

Story Behind this Recipe

I had these potato mochi at a friend's house, and tried to replicate them and came up with this recipe. I based this on the popular method using katakuriko.