This Pan-Fried Japanese Potato Mochi: A Chewy, Crispy Delight comes together in about 30 minutes and is perfect for a quick weeknight dinner that your family will absolutely love! Whether you’re in the mood for something hearty or just want to use up a few ingredients you have on hand, this dish has got you covered. Switch up the toppings or fillings to suit your taste, or even use it as a “clean out the fridge” meal to get rid of those odds and ends lying around. Ready to dive in? Let’s get started!
Ingredient Breakdown
- 2 large Russet Potatoes
- 1 cup Mochiko (Sweet Rice Flour)
- 1 teaspoon Salt
- 1/4 cup Water
- 1/4 cup Chopped Green Onions
- 2 tablespoons Soy Sauce
- 2 tablespoons Vegetable Oil
Let’s Get Cooking!
How to Make Pan-Fried Japanese Potato Mochi
Prepare the Potatoes: Start by peeling your russet potatoes and cutting them into chunks. Place them in a large pot and cover them with cold water, adding a couple pinches of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes. You’ll want them nice and soft!
Mash ‘Em Up: Drain the potatoes and return them to the pot. Mash them until they’re smooth, no lumps allowed! You can use a potato masher or a fork for this, just make sure they’re well-bashed. The smoother they are, the better.
Mix It All Together: Now, get ready for some mochi magic! Stir in the Mochiko, salt, and enough water until the dough comes together, it should be pliable but not too sticky. Add in the chopped green onions and give it a good mix. Trust me, it will be an explosion of flavors!
Shape Your Mochi: Lightly flour your work surface (more mochiko if you have it!). Grab a palm-sized piece of dough and shape it into a ball, then flatten it into a disk. Don’t stress about making them perfect, homemade is “perfectly’ imperfect!
Fry Time: Heat your vegetable oil in a non-stick skillet over medium heat. Once it’s shimmering, add in the disks of mochi, cooking in batches to avoid overcrowding. Fry for about 3-4 minutes on each side until they turn golden brown and crispy. Oh, the smell is divine! Just flip them once and get your spatula ready to scrape the yummy bits off the bottom.
Finish with Soy Sauce: As you finish frying the last batch, drizzle a little soy sauce over the crispy mochi while they cook one last minute for that added umami flavor. You’ll want those salty bites!
Serve and Enjoy: Remove the mochi from the skillet and place them on paper towels to drain any excess oil. They’re best served fresh from the skillet while they’re still warm and crispy. I mean, can you resist a bite?
Why I Love This Recipe
This Pan-Fried Japanese Potato Mochi is my go-to recipe when I want something comforting yet fun for the family. It’s like a little hug on a plate! Trust me folks, I’m a sucker for crispy, chewy textures, and this dish nails it every time. I mean, a plate of these hot little discs makes any evening feel like a special occasion, and the best part is that you can use whatever you’ve got on hand; it’s totally flexible! Seriously, my picky 8-year-old loves them so much, I might as well have a “mochi night” every week.
And you know what’s great? If you loved this recipe, be sure to check out my Easy Gyoza Soup, my Japanese Potato Croquettes (Korokke), or my Omelette Rice (Japanese Rice Omelet)! You won’t regret it!
Why This Recipe Works
Quick & Easy
This recipe comes together in under 30 minutes, which is honestly perfect for those busy weeknights when you need to whip something up fast! You can have a delicious meal on the table before your kids even realize you were cooking!
Crowd-Pleaser
It’s a hit with the little ones and adults alike! Plus, it’s fun to eat! I mean, what kid doesn’t love a crispy disk of deliciousness? And let’s be real, who can resist that lovely chewiness?
Customizable
You can literally add whatever you have lying around! Have leftover mashed sweet potatoes? Go for it! Want to add some cheese? Even better! The possibilities are endless, and you can cater this to what your family loves.
Comfort Food
These mochi are loaded with tons of flavor! The crispy outside pairs so wonderfully with the chewy inside, and you can dip them in soy sauce for that extra deliciousness. It’s the kind of food that feels like wrapping up in a cozy blanket on a chilly day, pure comfort!
Make-Ahead Friendly
You can prepare the dough ahead of time, refrigerate it, and fry it up when you’re ready! You’ll just want to let the dough warm slightly at room temperature before frying, trust me, the texture will be even better!
Serving Suggestions
These mochi are fantastic on their own but can really shine when served with a range of accompaniments. Here are a few ideas:
- Pair them with a simple dipping sauce made of soy sauce mixed with a little sesame oil and chili flakes for that extra zing!
- Serve alongside a refreshing cucumber salad or pickled veggies.
- Add some protein like grilled chicken or tofu for a more substantial meal.
- Of course, they’re also delicious alongside a steaming bowl of soup!
Storage and Reheating
Refrigerator: Cooked mochi will keep well in an airtight container for up to 3 days. Not that they’ll last that long, but just in case!
Freezer Friendly: Yes! You can freeze uncooked mochi disks, just lay them out on a baking sheet first, freeze until solid, and then transfer to a bag. When you’re ready, just fry them up straight from the freezer, adding an extra minute to the cooking time.
Reheating: The best way to reheat is in a skillet over medium heat until warmed through. Microwave works too, but they’ll lose that lovely crisp that we love!
Well, that’s all for now! I can’t wait for you to try this Pan-Fried Japanese Potato Mochi. Seriously, it’s a delightful experience you won’t want to miss out on, grab your ingredients and let’s get cooking! And let me know how yours turn out. Follow us on Pinterest for daily meal inspiration!
Happy cooking, friends!
Pan-Fried Japanese Potato Mochi
Ingredients
Method
- Peel the russet potatoes and cut them into chunks. Place them in a large pot and cover with cold water, adding a couple pinches of salt.
- Bring to a boil and cook until fork-tender, about 15-20 minutes until nice and soft.
- Drain the potatoes and return them to the pot. Mash until smooth, with no lumps.
- Stir in the Mochiko, salt, and enough water until the dough comes together. Add the chopped green onions and mix well.
- Lightly flour your work surface with mochiko. Grab a palm-sized piece of dough and shape it into a ball, then flatten into a disk.
- Heat vegetable oil in a non-stick skillet over medium heat. Once shimmering, add the mochi disks, cooking in batches to avoid overcrowding.
- Fry for about 3-4 minutes on each side until golden brown and crispy. Drizzle soy sauce over the last batch during the final minute of cooking.
- Remove mochi from the skillet and place on paper towels to drain any excess oil.
- Serve warm and enjoy your crispy, chewy potato mochi!