If you’ve been to Japan during the holidays, you’ve probably seen Imo Mochi—soft, chewy potatoes glazed with soy sauce and stuffed with melty cheese. Here’s how to make them at home.
Cheesy Potato Mochi
| Prep Time | 25-30 minutes |
| Assembling Time | 15 minutes |
| Total Time | 40-45 minutes |
| Portion Size | 4 servings |
WHAT YOU'LL NEED:
| Ingredients | QTY | UOM |
| Big Potatoes | 2 | pcs |
| Euro Chef Mozzarella, grated | 1 | cup |
| Potato starch/corn starch | 4 | tbsp |
| Happy Barn Milk | 2 | tbsp |
| Olive Oil or any Neutral Oil | 1 | tbsp |
| GLAZE: | ||
| Soy Sauce | 2 | tbsp |
| Mirin | 2 | tbsp |
| Sugar | 2 | tbsp |
STEPS:
1. Peel and cut potatoes into equal-sized chunks for even cooking.
2. Boil until fork-tender (about 15–20 minutes).
3. While boiling the potato, cut Nori into medium squares. Set aside
4. Drain well. Mash thoroughly using a fork. Pass it through a mesh sieve to remove clumps.
5. Mix mashed potatoes, potato flour/cornstarch, Happy Barn Milk, and olive oil until smooth. Pro Tip: Oil hands to keep the dough from sticking
6. Form into medium size mochi balls.
7. Stuff each ball with grated Euro Chef mozzarella.
8. Heat oil in a nonstick pan. Fry each mochi until golden and crispy on both sides. Set aside once done.
9. In a separate pan over medium heat, combine soy sauce, mirin and white sugar.
10. Simmer until it thickens and becomes glossy. Return the fried mochi in the pan. Simmer while turning several times to evenly coat both sides with the glaze. Add nori.
Serve and Enjoy!
