It’s a 5-ingredient simple potato mochi dumplings recipe. You can make delicious Japanese mochi snake without mochiko or rice flour. Instead, tapioca starch and mashed potato give a chewy texture to this savory potato mochi dumplings. The outside is slightly crispy with full of sweet and savory soy sauce aroma. If you haven’t tried savory mochi yet, here is the recipe you should try!
This kind of mochi dumplings, we called Agemochi (looks like this), are my favorite mochi snake at all time. Ever since I had them from my family’s regular grocery store for the first time, I’ve been a fan of it. When I was a kid, every time my mother asked me “do you want me to pick you up something at the store?”, my answer was always “Agemochi!”. I’d been searching them at a ready-meal corner of grocery stores around my place, but couldn’t find them. So thus, I’ve tried to make them by myself. Technically the mochi dough isn’t made with potato, It’s made of Joshinko, a kind of rice flour, and also deep fried. However, I didn’t follow the authentic recipe because I hoped you can easily follow the recipe and enjoy the taste of the mochi if you live in outside of Japan. So It’s a friendly version of the savory mochi dumplings recipe. Although without using any of Japanese rice flour, starch in potato and tapioca works great to give chewy texture and the taste is completely the Agemochi!
Ingredients and brief instruction of savory potato mochi recipe.
You need only following ingredients:
- Tapioca starch / flour
- Soy sauce
- Vegetable oil
First of all, make creamy mushed potatoes. In the recipe, I made mushed potatoes by boiling. But if you are familiar with microwave, either way is fine to make mashed potatoes. Then while the mashed potatoes is still warm, add tapioca starch and water, and mix well by your hands. Following that, make about 2 inches (5 cm) round thick disks and fry in vegetable oil. Finally pour sweet and savory say sauce mixture over them.
As you can see the method, It’s very simple and easy recipe, will be ready in 30 minutes, and so so delicious!
If you like mochi for dessert, also check out my Chocolate Mochi Ice Cream.
Disclaimer: Mochi is not advisable for young children, older adults, and people who can’t chew properly. You have to chew well to swallow mochi to prevent from getting stuck in the throat.
Savory Potato Mochi Dumplings
- 3 large potato (360 g / 0.8 pounds) good for mashing, such as russet / Yukon gold / King Edwards / Maris Piper / Desirée
- 4 tbsp Tapioca Starch / Tapioca flour
- 3 tbsp water
- 2 tbsp vegetable oil (Canola / Sunflower / Rapeseed)
- 1 tbsp soy sauce
- 2/3 tbsp sugar
- 2 tbsp water
- Peel and cut the potatoes into quarters, then remove spots.
- Place the potatoes in a large pot and cover with cold water. Then bring to boil until fork tender (about 10-15 minutes).
- Drain cooked potatoes and mash the potatoes with a fork / potato masher until smooth.
- Add the 3 tablespoons of water and Tapioca Starch / flour. Then mix until well blended and creamy without feeling dry or crumbly. Add a little extra water if needed.
- Form the potato mixture into disk shaped with your hands.
- Mix the soy sauce, the sugar and the 2 tablespoons of water in a small bowl and set aside.
- Pour the vegetable oil in a large frying pan over medium heat. And place the mochi and cook until the bottom is golden brown.
- Flip over and repeat it until browned. Then pour the soy sauce mixture over the mochi.
- Gently shake the pan and flip over the mochi to coat with the sauce evenly.
- Once the liquid has evaporated, It's time to ready to serve. Optionally top with a piece of seaweed.