Demon Slayer Potato Mochi
Imported from Instagram
30 minEasy2 servings

Demon Slayer Potato Mochi

Delicious Japanese-inspired potato mochi stuffed with melted mozzarella cheese. These crispy, chewy potato cakes are coated in a sweet and savory soy glaze.

Mise turned a cooking video on Instagram into this written step-by-step recipe — 10 ingredients, 6 steps, 30 min, with a generated photo for every step.

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Time30min
LevelEasy
Servings2
Method 6 steps
01

Peel and thickly slice the potatoes. Boil them in a pot of water until tender.

02

Transfer the boiled potatoes to a bowl and mash them well. Add the potato starch and knead until a smooth dough forms.

03

Take a portion of the potato dough, flatten it in your hand, and place shredded mozzarella in the center. Fold the edges to seal the cheese inside and shape it into a rounded patty.

04

Heat cooking oil in a pan over medium heat. Fry the potato mochis until golden brown and crispy on both sides.

05

Prepare the sauce by mixing soy sauce, sugar, mirin, a teaspoon of potato starch, and water. Heat the mixture until it thickens into a glaze.

06

Skewer the fried potato mochis, spoon the thickened glaze over them, and garnish each with a small square of nori seaweed.

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Notes

These pan-fried potato cakes offer a textural contrast between a crisp exterior and a soft, elastic center. Unlike traditional rice-based mochi, this version utilizes the natural starches in mashed potatoes to create a chewy dough that acts as a vessel for melted cheese. This snack is a staple of Japanese home cooking, often prepared for a quick afternoon treat or a savory accompaniment to tea. The inclusion of a sweet and salty glaze provides a dark, glossy coating that balances the mild earthiness of the potato.

The success of the dish relies on the ratio of starch to potato, which provides the necessary binding and characteristic pull. By pan-frying the patties, you achieve a golden crust that prevents the dough from sticking to the plate. Serving these on skewers with a strip of nori adds a saltiness that cuts through the richness of the mozzarella, resulting in a balanced, handheld snack that is best enjoyed while the cheese remains molten.

Before you start

  • When mashing the potatoes in step two, ensure no lumps remain before adding starch to achieve a uniform, doughy texture that won't crack during frying.
  • The oil in step four should shimmer before adding the patties. If the temperature is too low, the dough will absorb excess grease and become heavy.
  • While frying, avoid overcrowding the pan as this drops the temperature. Use a spatula to press down gently, ensuring the centers cook through and the cheese melts.
  • Whisk the glaze ingredients thoroughly in step five before heating. Constant stirring is required to prevent the potato starch from clumping as the sauce thickens into a syrup.

Swaps that work

  • Replace mozzarella cheese with the same amount of sharp cheddar for a more pungent flavor and an orange-tinted molten center.
  • Substitute mirin with one tablespoon of white grape juice mixed with a pinch of sugar to maintain the glaze's characteristic sweetness.
  • Use cornstarch instead of potato starch in equal measurements if needed. This results in a slightly crispier but less chewy texture.

Keeping it

These potato cakes are best consumed immediately while the cheese is liquid and the exterior is crisp. If you have leftovers, store them in an airtight container in the refrigerator for up to two days. To reheat, avoid the microwave as it turns the dough rubbery. Instead, lightly fry them in a dry pan over medium-low heat until the center is warm and the outside regains its crunch. Freezing is not recommended.

Questions

Can I make the potato dough ahead of time?

You can boil and mash the potatoes a few hours in advance, but do not add the starch until you are ready to fry. If the dough sits for too long, it becomes watery and difficult to handle, making it impossible to seal the cheese inside properly.

Why did my potato mochi fall apart in the pan?

This usually happens if the potatoes were too wet after boiling or if not enough starch was used. Ensure the potatoes are drained thoroughly and steam-dried for a minute before mashing. The dough should feel like soft clay and should not stick to your hands when shaping.

Do I have to peel the potatoes before boiling?

Yes, peeling is necessary for this specific texture. Leaving the skins on introduces tough fibers that prevent the dough from becoming smooth and elastic. For the cleanest presentation and the most consistent chew, use peeled potatoes to ensure the starch integrates fully with the vegetable mash.

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BrowseSnack 171Japanese 22Comfort Food 687Kid-Friendly 187
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