Imo Mochi is a Japanese dish made from potatoes that can be enjoyed as a side dish or a snack. You can experience the flavor of potatoes with a slightly chewy texture in two main ways: savory or sweet.
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What is Imo Mochi?
Imo Mochi is a dish made by sautéing mashed and formed potatoes into circles after steaming or boiling them. "Imo" is short for 'Jagaimo,' which means potatoes, and "Mochi" refers to Japanese sticky rice cakes. Although it doesn't contain mochi in the ingredients, this dish is known as 'imo mochi' because its slightly chewy texture resembles that of mochi. It is sometimes called 'imo dango' due to its shape, which resembles a dumpling.
Originally a local dish in Hokkaido, it is now enjoyed throughout Japan. The seasoning varies depending on the region and household, and it can be enjoyed as a side dish with salt or as a snack with a sweet soy sauce glaze. Both variations are delicious, so I encourage you to try both and discover your preference.
By the way, there are regional dishes of the same name in Ehime, Wakayama, Kochi, and Gifu prefectures in Japan, but they are mainly made with ingredients such as Japanese sweet potatoes (satsumaimo) or taro, which are different from the imo mochi commonly recognized in Japan.
What type of potatoes are suitable?
There are many different types of potatoes, but in making imo mochi, potatoes need to be mashed, so it is best to use starchy potatoes that are easily broken down. For instance, in Japan, "Danshaku potatoes (男爵イモ)" are recognized as a suitable choice, while in the United States, "Russet potatoes" are a good option. Consider using starchy potatoes that are readily available in your local area.
Exploring the sweet soy glaze
The sauce used for enjoying this dish as a snack or dessert is a sweet soy glaze, which embodies the characteristic sweetness of Japan. It is mainly made from sugar and soy sauce and has a subtle viscosity. It is a familiar palate for Japanese people and is also used in traditional Japanese sweets like Mitarashi Dango (rice dumplings covered with a sweet soy glaze).
So, once you have enjoyed this dish with a sweet soy glaze and found it to your liking, I highly recommend trying Mitarashi Dango next. It will surely become another favorite of yours.
Other variations
In addition to the recipe shares on this page, you can enjoy imo mochi in various ways, such as adding cheese or using kabocha squash instead of potato, known as "Cheese Imo Mochi" or "Kabocha Mochi," respectively. Both variations have their own unique appeal different from regular imo mochi, so be sure to give them a try.
If adding cheese, simply reduce the amount of salt in the recipe by half and avoid coating it with a sweet soy glaze. When making kabocha mochi, you can just replace the potato with kabocha.
Ingredients
- 0.7lb. (320g) potatoes (such as Russet, a starchy variety, are recommended)
- 3 Tbsp potato starch or corn starch
- 3 Tbsp water (for the stach)
- ½ tsp salt* (* not necessary if you plan to serve the dish with a sweet soy glaze)
Sweet soy glaze:
- ½ Tbsp potato starch or corn starch
- ½ Tbsp water (for the stach)
- 2 Tbsp sugar
- 1 Tbsp soy sauce
- 3 Tbsp water
If you plan to enjoy imo mochi with a savory side, skip making a sweet soy glaze. If you would like to enjoy it with sweetness as a snack or dessert, avoid adding salt.
Step-by-step instructions
🕒 Total 35 mins
Step 1
Wash the potatoes and remove their sprouts.
Step 2
Wrap each potato individually in plastic wrap and place all of them on a microwave-safe plate. Microwave the potatoes until they are cooked through (about 3-6 minutes on 1000 watts, depending on the amount and size of the potatoes).
Step 3
Remove the plastic wrap from the potatoes and let them cool until they are easy to handle. While the potatoes are still warm, peel off the skin, and put them in a bowl. Mash them with a fork, potato masher, or pestle until they become smooth.
Step 4
Mix the starch with water until dissolved. Add the dissolved starch and salt to the bowl (salt is not necessary if you plan to serve the dish with a sweet soy glaze), mix well, and shape into 0.8 inch (2cm) thick rounds, about 1.4 oz. (40g) each.
Step 5 (when enjoying with a sweet soy glaze)
Mix the starch with water until dissolved. In a pot, combine sugar, soy sauce, and water, and bring it to a gentle boil over low heat. Gradually add the mixture of starch and water to the pot while stirring to thicken the glaze.
Step 6
Heat oil in a pan. Once the pan is hot, add the shaped potatoes and cook over medium heat until browned on both sides.
Step 7 (when enjoying with a sweet soy glaze)
Serve on each plate and drizzle with the glaze.
To Store
After cooking, it is recommended to consume it as soon as possible, as its texture may deteriorate over time. If it remains uncooked, it can be stored in the refrigerator for up to 3 days without the texture deteriorating.
Tips on how to make
- Steam or boil the potatoes until they are cooked through. This recipe suggests steaming potatoes in a microwave, but you can also steam them using a steamer or boil them in a pot.
- Mash the potatoes while they are still warm. Once they cool, they will become hard and difficult to shape.
Recipe Card
Imo Mochi (Potato Mochi)
Ingredients
- 0.7lb. (320g) potatoes (such as Russet, a starchy variety, are recommended)
- 3 Tbsp potato starch or corn starch
- 3 Tbsp water (for the stach)
- ½ tsp salt* (* not necessary if you plan to serve the dish with a sweet soy glaze)
Sweet soy glaze:
- ½ Tbsp potato starch or corn starch
- ½ Tbsp water (for the stach)
- 2 Tbsp sugar
- 1 Tbsp soy sauce
- 3 Tbsp water
Instructions
- Wash the potatoes and remove their sprouts.
- Wrap each potato individually in plastic wrap and place all of them on a microwave-safe plate. Microwave the potatoes until they are cooked through (about 3-6 minutes on 1000 watts, depending on the amount and size of the potatoes).
- Remove the plastic wrap from the potatoes and let them cool until they are easy to handle. While the potatoes are still warm, peel off the skin, and put them in a bowl. Mash them with a fork, potato masher, or pestle until they become smooth.
- Mix the starch with water until dissolved. Add the dissolved starch and salt to the bowl (salt is not necessary if you plan to serve the dish with a sweet soy glaze), mix well, and shape into 0.8 inch (2cm) thick rounds, about 1.4 oz. (40g) each.
- (When enjoying with a sweet soy glaze) Mix the starch with water until dissolved. In a pot, combine sugar, soy sauce, and water, and bring it to a gentle boil over low heat. Gradually add the mixture of starch and water to the pot while stirring to thicken the glaze.
- Heat oil in a pan. Once the pan is hot, add the shaped potatoes and cook over medium heat until browned on both sides.
- (When enjoying with a sweet soy glaze) Serve on each plate and drizzle with the glaze.
Notes
- If you plan to enjoy imo mochi with a savory side, skip making a sweet soy glaze. If you would like to enjoy it with sweetness as a snack or dessert, avoid adding salt.
- After cooking, it is recommended to consume it as soon as possible, as its texture may deteriorate over time. If it remains uncooked, it can be stored in the refrigerator for up to 3 days without the texture deteriorating.
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