Fried Potato Mochi - A Pokémon Legends: Arceus Specialty

A close up image of a plate of stacked fried potato mochi after being brushed with sauce on a plate with greenery and a figurine in the background.

4.72 from 35 votes

Fried Potato Mochi - A Pokémon Legends: Arceus Specialty

Be your own Master by making these Potato Mochi right at home. Crispy on the outside and gloriously mochi-like on the inside, these saucy fried mochis are the perfect treat to share with your friends around the table after a long day.

Prep Time10

Cook Time10

Rest Time20

Total Time40

Course: Appetizer, Snack

Cuisine: Asian, Japanese

Servings:

Calories: 151kcal

Author: Kitrusy

Ingredients

For Mochi:

¾ lb Russet Potatoes about 2 medium potatoes
3 tbsp potato starch unmodified
3-4 tbsp water
¼ tsp Himalayan salt
1 tbsp salted butter (optional - skip or substitute if vegan or dairy-free)
Oil for Frying opt to use a neutral flavored, high smoke point oil such as peanut or grapeseed.

For Sauce:

2 tbsp tamari or soy sauce
3-4 tbsp raw cane sugar finely blended
1 tbsp rice vinegar or mirin or 1/2 tbsp white vinegar with an added tsp sugar

Instructions

Make the Dough: Cook the potatoes until tender and remove the skins. While your potatoes are still hot, rice or mash them as finely as possible into the butter and salt.
¾ lb Russet Potatoes, ¼ tsp Himalayan salt, 1 tbsp salted butter
Add the potato starch and water to the potatoes and work it into a dough for a minute. The dough should be soft but not sticky and will have the texture of firm mashed potatoes.
*Note, this is not a stretchy dough. Once you fry them the texture will change to being like mochi.
3 tbsp potato starch, 3-4 tbsp water
Rest and Shape: Cover and let the dough rest for 10 minutes then divide it into 12 equally portioned balls. Roll each ball until smooth and then gently press down on them to form a disc (see note).
If the balls crack or split around the edges from being too dry, moisten your fingertips and gently run it over the cracks to seal them.
Chill: Set your shaped potato mochi in the fridge for 10 minutes.
Make the Sauce: While your mochi chills, make your sauce by gently heating the soy sauce, sugar and rice vinegar until the sugar has dissolved and the sauce begins to thicken. (you can do this either on the stovetop in a small saucepan or in the microwave in short 15-20 second blasts, stirring between each round (just be careful when removing the bowl to stir as it will be hot).
2 tbsp tamari, 3-4 tbsp raw cane sugar, 1 tbsp rice vinegar
Fry your Mochi: In a pan or skillet, add enough oil to shallow fry your potato mochi and bring the oil up to about 325°F-350°F. Add the mochi to the pan, ensuring that they don't touch each other.
Oil for Frying
Fry until both sides are golden brown. (about 2-3 min each side). If your mochi is on the thicker side and you have a white ring in the middle after your fry both sides, you can stand them on the edge to allow them to brown.
Cool and Sauce: Remove your mochi to a paper towel-lined plate to cool a bit and then brush both sides of your mochi with the sauce or dip each one into the sauce and allow the excess to drip off. Enjoy immediately (see notes).

Notes

Opt to use a starchy potato like russets or Yukon golds and not waxy potatoes.
Ensure the potato is still hot/warm when you're making the dough. This will help the dough to come together better.
For a more intensely chewy mochi inside, add an extra tbsp of potato starch to the dough.
When shaping them, you can moisten your hands with a bit of water to make the rolling and pressing easier and to minimize any cracks or splits.

If you want to make your mochi at a later date:

Unfried and Refrigerated: Store in an airtight container in a single layer with parchment between the layers if you need to stack them, in the fridge for up to 3 days. Before frying, thaw for 20-30 minutes then fry as directed.
Unfried and Frozen: Freeze your unfried mochi stacked in a container with parchment between the layers or freeze them on a baking sheet and then store in a Ziploc bag for up to a month. To cook thaw overnight in the fridge in a single layer and let sit at room temperature for 20-30 minutes before frying as directed.
Fried and Refrigerated: After frying, do not apply sauce. Bring them to room temperature and then store in an airtight container or Ziploc bag for up to 4 days. To reheat, preheat your airfryer or toaster over to 400F and "refry" them for a few minutes, then cool and sauce.

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