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Japanese Imo Mochi Recipe

Japanese · Side dish, Snack · 30 min total

Chewy and savory Japanese sweet potato mochi, pan-fried until golden and crispy outside, soft inside. A simple, gluten-free snack or side dish.

Ingredients

• 500g Japanese sweet potato (satsumaimo), peeled and cubed
• 2 tablespoons potato starch or cornstarch
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil for frying
• 1 teaspoon toasted sesame seeds (optional)

Instructions

1. Place sweet potato cubes in a steamer basket and steam over boiling water until very tender, about 10-12 minutes. Alternatively, boil in water until soft, then drain well.
2. Mash the hot sweet potato in a bowl until smooth. Add potato starch, sugar, and salt. Mix until a dough forms. If too sticky, add a little more starch; if too dry, add a teaspoon of water.
3. Divide dough into 8 equal portions and shape each into a flat oval patty about 1/2 inch thick.
4. In a small bowl, combine soy sauce, mirin, and sesame oil for the glaze.
5. Heat vegetable oil in a non-stick skillet over medium heat. Fry the mochi in batches, about 3-4 minutes per side, until golden brown and crispy.
6. Reduce heat to low. Pour the glaze over the mochi in the pan, turning to coat each piece. Cook for 30 seconds until the glaze thickens slightly.
7. Transfer to a plate, sprinkle with sesame seeds if desired, and serve warm.

Tips

• Use Japanese sweet potatoes (purple skin, yellow flesh) for authentic texture and sweetness.
• Serve immediately as they become chewier when cooled.
• For a sweet version, omit soy sauce and mirin, and dust with kinako (roasted soybean flour) and sugar.

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