isobe-yaki potato mochi
A simple snack that feels anything but ordinary.
These isobe-yaki potato mochi are crispy on the outside, chewy on the inside, and coated in a savory-sweet soy sauce with a hint of nori. A simple Japanese-inspired snack that’s full of flavor.
ingredients:
makes 5 mochis
for the potato mochis:
290g of potato, skin on
25g potato starch
10 to 30ml of milk
vegetable oil (about 2 tbsp)
Nori for wrapping
for the sauce:
30ml soy sauce
20g sugar
25g mirin
instructions:
cook your potatoes
Start by boiling your potatoes in salted water until they’re tender all the way through. Depending on size, this usually takes about 15–20 minutes. Once cooked, drain them and set aside to cool.
While the potatoes are cooling, mix all the sauce ingredients together and cut small rectangles of nori to wrap the potato mochi.
prepare your sauce and nori sheets
While the potatoes are cooling, mix all the sauce ingredients together and cut small rectangles of nori to wrap the potato mochi.
make your mochis
Once the potatoes are cool enough to handle, peel off the skins and mash them thoroughly until smooth.
Slowly mix in the potato starch and milk, adding just enough to make a pliable dough. The mixture should hold together to form patties without being overly sticky or wet. Divide the dough into roughly 60g portions and shape each into a neat circle, about the size of your palm.
cook your mochis
Heat a little oil (or butter if you prefer) in a frying pan over medium heat. Gently place the mochi in the pan and fry until each side is golden brown and lightly crisped. Remove any excess oil, then pour in the sauce. Allow it to bubble and thicken, coating each mochi in a glossy, flavorful glaze.
assemble
Finally, wrap each potato mochi with a rectangle of nori.
Serve immediately while warm, and enjoy the comforting combination of crispy edges, soft chewy centers, and umami-packed nori.
*For the full experience, pair it with “Plastic Love” – Mariya Takeuchi
