A delicious fusion of comfort and tradition, these Potato Mochi with Cheese and Soy Glaze are a chewy, pan-fried Japanese-inspired snack that combines creamy mashed potatoes, melty cheese centers, and a glossy sweet-savory glaze. Optional nori wrapping adds a traditional finish and an extra boost of umami, making these bites irresistible.
Why You’ll Love This Recipe
Potato mochi is a delightful blend of textures—crispy on the outside, chewy in the middle, and filled with molten cheese. The sticky soy-brown sugar glaze enhances the overall flavor with a touch of sweetness and depth. With just a few ingredients and a quick cooking process, this recipe is easy enough for a casual snack yet satisfying enough to serve at a gathering. It’s naturally gluten-free and endlessly customizable, making it suitable for a variety of diets and occasions.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 large potatoes, peeled and boiled
- 4 tbsp potato starch
- 1/4 tsp salt
- Cheese cubes (mozzarella or your choice), cut into 1-inch pieces
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 4 tbsp water
- 20g unsalted butter
- Optional: nori strips for wrapping
directions
- Boil the peeled potatoes in salted water until fork-tender. Drain and mash them thoroughly until smooth. Let cool slightly before handling.
- Add the potato starch and salt to the mashed potatoes. Mix until a sticky, cohesive dough forms.
- Divide the dough into 10–12 equal portions. Flatten each portion in your palm, place a cheese cube in the center, and wrap the dough around it. Shape into small discs, ensuring the cheese is sealed inside.
- Heat a non-stick skillet over medium heat and melt the butter. Add the mochi discs and pan-fry for 3–4 minutes on each side until golden and slightly crisp.
- In a small bowl, combine the soy sauce, brown sugar, and water. Pour the mixture into the pan once the mochi are browned. Lower the heat and let the sauce simmer, turning the mochi to coat them evenly as the glaze thickens.
- Optionally, wrap each mochi in a strip of nori for a classic Japanese touch and enhanced flavor.
- Serve warm as a snack or side dish.
Servings and timing
- Servings: 12 mochi
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Calories: Approximately 140 kcal per mochi
Variations
- Spicy Glaze: Add a dash of chili flakes or a spoonful of gochujang to the soy glaze for heat.
- Vegan Option: Use plant-based butter and vegan cheese cubes to make a dairy-free version.
- Stuffed Additions: Include small bits of kimchi or mushrooms inside with the cheese for added flavor.
- Herb Infusion: Add chopped chives, green onions, or parsley to the dough for an aromatic touch.
- No Cheese Version: Skip the filling and enjoy them plain or with an extra layer of glaze.
storage/reheating
Store leftover mochi in an airtight container in the refrigerator for up to 2 days. Reheat in a non-stick skillet over low heat to maintain the crispy exterior and chewy interior. Avoid microwaving, as it may soften the texture unevenly. Freezing is not recommended, as it may affect the dough’s consistency upon thawing.
FAQs
What kind of potatoes work best for this recipe?
Starchy potatoes like russets or Yukon Gold are ideal—they mash smoothly and bind well with starch to form the chewy mochi texture.
Can I use cornstarch instead of potato starch?
Potato starch gives the best chewy result, but cornstarch can be used as a substitute with a slightly different texture.
What type of cheese works best?
Mozzarella is a popular choice for its meltability and mild flavor, but you can also use cheddar, gouda, or any good melting cheese.
How do I keep the mochi from sticking to my hands?
Lightly oiling your hands or using plastic gloves can help prevent the sticky dough from clinging while shaping.
Is this recipe gluten-free?
Yes, all the ingredients used here are naturally gluten-free. Just ensure your soy sauce is certified gluten-free if necessary.
Can I bake these instead of pan-frying?
Pan-frying yields a crisp exterior and chewy texture. Baking is possible but may result in a drier product.
What does the glaze taste like?
The soy-brown sugar glaze is a perfect balance of savory and sweet, similar to a light teriyaki sauce.
Can I prepare them ahead of time?
You can shape the mochi ahead and refrigerate for a few hours before frying. Glaze them fresh for best results.
Are these similar to traditional Japanese mochi?
They’re inspired by the chewy texture of mochi but made from potatoes and starch rather than rice flour, offering a savory twist.
What can I serve with potato mochi?
They pair well with miso soup, pickled vegetables, or a fresh cucumber salad for a complete Japanese-inspired snack plate.
Conclusion
Potato Mochi with Cheese and Soy Glaze offers a satisfying blend of textures and flavors with a Japanese street food flair. Whether enjoyed as a midday snack, a side dish, or an appetizer, this simple and savory treat delivers comforting umami in every bite. Its crisp edges, gooey cheese center, and sticky glaze make it a memorable and highly craveable homemade recipe.
PrintPotato Mochi with Cheese
A chewy, savory-sweet Japanese-inspired snack, this Potato Mochi is made with mashed potatoes, cheese, and a sticky soy-brown sugar glaze—pan-fried until golden and optionally wrapped in nori for a delightful umami bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 mochi 1x
- Category: Snack
- Method: Pan-Fried
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
- 2 large potatoes, peeled and boiled
- 4 tbsp potato starch
- 1/4 tsp salt
- Cheese cubes (mozzarella or your choice), cut into 1-inch pieces
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 4 tbsp water
- 20g unsalted butter
- Optional: nori strips for wrapping
Instructions
- Boil the peeled potatoes until fork tender. Drain and mash until smooth. Let cool slightly.
- Mix in the potato starch and salt until a sticky dough forms.
- Divide the dough into 10–12 equal portions. Flatten each in your palm, place a cube of cheese in the center, and wrap the dough around it to form small discs.
- Heat a non-stick pan over medium heat and melt the butter. Pan-fry the mochi for 3–4 minutes per side, until golden and crisp.
- In a small bowl, mix soy sauce, brown sugar, and water. Pour into the pan, reduce heat to low, and cook until the sauce thickens and evenly coats the mochi.
- Optionally, wrap each mochi with a strip of nori before serving.
- Serve warm as a snack or side dish.
Notes
- Let the mashed potatoes cool slightly before mixing in the starch for best texture.
- Use low-moisture cheese for less leakage during frying.
- Don’t overcrowd the pan to ensure even browning and glazing.
- Wrap in nori just before serving to keep it crisp.
Nutrition
- Serving Size: 1 mochi
- Calories: 140 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg