Imo Mochi is a dish that is eaten as a side dish or snack in Japan. You can enjoy the flavor of potatoes and its sticky texture, and it can be savored in two main ways: with salt or with a sweet soy glaze. When seasoned with salt, you can make it without using any uniquely Japanese seasonings.
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What is Imo Mochi?
Imo Mochi is a dish made by mashing potatoes that have been cooked by steaming or boiling, forming them into rounds, and sautéing them. Imo means potatoes, which is short for jagaimo, and Mochi refers to Japanese sticky rice cakes. Although it doesn't contain mochi as an ingredient, it is called imo mochi because its sticky texture resembles mochi. This dish is sometimes called "imo dango" because of its dumpling (dango) shape.
Imo mochi is a regional dish of Hokkaido, Japan, and the seasoning varies depending on the region and household. It can be enjoyed as a side dish seasoned with salt or as a snack coated with a sweet soy glaze sauce. Both ways are delicious, so be sure to give it a try.
By the way, there are other dishes with the same name in other regions of Japan, but they are different from the Hokkaido version and use different ingredients.
Which potatoes are suitable?
Imo mochi is made by mashing potatoes that have been boiled or steamed, so potatoes that are easily broken down are suitable for this purpose. In Japan, Danshaku potatoes are suitable, while in the United States, Russet potatoes are a good option. In Europe, Bintje potatoes are recommended, and in Southeast Asia, Jawa potatoes work well. However, you can even make imo mochi with potatoes that don't easily break apart.
More about seasoning imo mochi with salt
When imo mochi is seasoned with salt, you can enjoy the flavor of the potato as a side dish or snack more fully. Since there is no need to make a sauce, it can be prepared more easily.
More about seasoning imo mochi with a sweet soy glaze
When imo mochi is seasoned with a sweet soy glaze, you can enjoy it as a snack or dessert. The sauce typically used in Japan is a familiar flavor to Japanese people, also used in Mitarashi Dango (rice dumplings covered with a sweet soy glaze). If you like the taste of the sauce, consider making your own mitarashi dango at home!
To learn more about "Mitarashi Dango."
Other variations
Imo mochi can also be made with kabocha squash instead of potatoes and is then known as "Kabocha Mochi." In addition, it is also popular to add cheese inside imo mochi and enjoy it as "Cheese Imo Mochi."
When making "kabocha mochi," you can choose to season it with either salt or a sweet soy glaze, without altering the listed ingredients. When making "cheese imo mochi," use half the amount of salt and do not coat a sweet soy glaze. If you are interested, don't hesitate to give it a try!
Ingredients
- 2 (11.3oz./320g) potatoes
- 3 Tbsp potato starch or corn starch
- 3 Tbsp water (for stach)
- 1 tsp salt * (* not necessary if served with a sweet soy glaze)
for the sweet soy glaze
- ½ Tbsp potato starch or corn starch
- ½ Tbsp water (for stach)
- 3 Tbsp sugar
- 1 Tbsp soy sauce
- 3 Tbsp water
When making the dish with salt, omit the ingredients for the sweet soy glaze.
When making the dish with a sweet soy glaze, do not add salt.
Step-by-step instructions
🕒 Total 35 mins
Step 1
Wash potatoes and remove their sprouts.
Step 2
Wrap each potato individually in plastic wrap and place them on a microwave-safe plate. Microwave the potatoes until they soften (for 2 potatoes, about 5 minutes on 1000 watts).
Step 3
Remove the plastic wrap from the potatoes and let them cool down until they are cool enough to hold in your hand. While the potatoes are still warm, peel off the skin, put them in a bowl, and mash them with a fork, potato masher, or pestle until they become smooth.
Step 4
Mix the starch with water until it dissolves. Add the dissolved starch and salt to the bowl (salt is not necessary if serving with a sweet soy glaze), mix well, and shape into 0.8 inch (2cm) thick rounds, about 1.4 oz. (40g) each.
Step 5 (For serving with a sweet soy glaze)
Mix the starch with water until it dissolves. Combine sugar, soy sauce, and water in a pot, and bring it to a gentle boil over low heat. Gradually add the mixture of starch and water while stirring to thicken the glaze.
Step 6
Heat oil in a pan. Once the pan is warm, add the shaped potatoes and cook over medium heat until browned on both sides.
Step 7 (For serving with a sweet soy glaze)
Serve the imo mochi on a plate and put the glaze over them.
To Store
After cooking, it is recommended to consume it as soon as possible, as its texture may deteriorate over time. If it is uncooked, it can be stored in the refrigerator for up to 3 days.
Tips on how to make
- Steam or boil the potatoes until they become tender and cooked through. The recipe on this page calls for 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 cooled, they will become hard and difficult to shape.
Recipe Card
Imo Mochi (Potato Mochi)
Ingredients
- 2 (11.3oz./320g) potatoes
- 3 Tbsp potato starch or corn starch
- 3 Tbsp water (for stach)
- 1 tsp salt * (* not necessary if served with a sweet soy glaze)
for the sweet soy glaze
- ½ Tbsp potato starch or corn starch
- ½ Tbsp water (for stach)
- 3 Tbsp sugar
- 1 Tbsp soy sauce
- 3 Tbsp water
Instructions
- Wash potatoes and remove their sprouts.
- Wrap each potato individually in plastic wrap and place them on a microwave-safe plate. Microwave the potatoes until they soften (for 2 potatoes, about 5 minutes on 1000 watts).
- Remove the plastic wrap from the potatoes and let them cool down until they are cool enough to hold in your hand. While the potatoes are still warm, peel off the skin, put them in a bowl, and mash them with a fork, potato masher, or pestle until they become smooth.
- Mix the starch with water until it dissolves. Add the dissolved starch and salt to the bowl (salt is not necessary if serving with a sweet soy glaze), mix well, and shape into 0.8 inch (2cm) thick rounds, about 1.4 oz. (40g) each.
- (For serving with a sweet soy glaze) Mix the starch with water until it dissolves. Combine sugar, soy sauce, and water in a pot, and bring it to a gentle boil over low heat. Gradually add the mixture of starch and water while stirring to thicken the glaze.
- Heat oil in a pan. Once the pan is warm, add the shaped potatoes and cook over medium heat until browned on both sides.
- (For serving with a sweet soy glaze) Serve the imo mochi on a plate and put the glaze over them.
Notes
- When making the dish with salt, omit the ingredients for the sweet soy glaze.
- When making the dish with a sweet soy glaze, do not add salt.
- After cooking, it is recommended to consume it as soon as possible, as its texture may deteriorate over time. If it is uncooked, it can be stored in the refrigerator for up to 3 days.
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