Chīzu Imomochi Cheese Potato Mochi

Experience the ultimate comfort food with Chīzu Imomochi, a beloved Japanese snack that combines the soft, pillowy texture of potato mochi with a gooey, melted cheese center. These savory-sweet dumplings are pan-fried until golden and crispy, then finished with a glossy soy-honey glaze that provides the perfect balance of flavors. Whether you're looking for a unique appetizer or a satisfying afternoon snack, these potato cakes are sure to impress.

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This traditional snack from Hokkaido showcases how humble ingredients can be transformed into something extraordinary. By mixing mashed potatoes with potato starch, you create a unique dough that is both familiar and excitingly different from Western potato dishes.

Ingredients

• Dumplings: 400 g (about 3 medium) russet potatoes, peeled and chopped; 60 g (½ cup) potato starch or cornstarch; 1 tbsp unsalted butter; ½ tsp salt; 80 g (3 oz) mozzarella cheese, cut into 8 cubes.
• Soy-Honey Glaze: 2 tbsp soy sauce; 1½ tbsp honey; 1 tbsp mirin; 1 tsp rice vinegar.
• Frying: 1 tbsp neutral oil (e.g., canola or vegetable).

Instructions

Step 1: Boil the Potatoes

Place the peeled and chopped potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes.

Step 2: Mash and Season

Drain and mash the potatoes until smooth. While still warm, add butter and salt. Mix well.

Step 3: Prepare the Dough

Add potato starch to the mashed potatoes and knead until a soft, slightly sticky dough forms. If too sticky, add a little more starch.

Step 4: Shape the Imomochi

Divide the dough into 8 equal pieces. Flatten each piece into a disc, place a cube of cheese in the center, and wrap the dough around to seal, forming a ball.

Step 5: Pan-Fry

Heat oil in a nonstick skillet over medium heat. Add the dumplings and cook, turning occasionally, until all sides are golden brown (about 6–8 minutes).

Step 6: Glaze the Dumplings

In a small bowl, mix soy sauce, honey, mirin, and rice vinegar. Pour the glaze into the skillet with the dumplings. Toss gently to coat and cook for 1–2 minutes until the sauce thickens and glazes the dumplings.

Step 7: Serve

Serve warm, optionally garnished with sliced scallions or toasted sesame seeds.

Zusatztipps für die Zubereitung

For the smoothest dough, ensure the potatoes are mashed thoroughly while they are still hot. Adding the potato starch to warm potatoes helps achieve the signature chewy mochi-like consistency. If the dough is difficult to handle, lightly dusting your hands with a bit of extra starch can make shaping the balls much easier.

Varianten und Anpassungen

You may use cheddar or gouda instead of mozzarella for a richer, sharper flavor. For a vegan version, simply swap the butter and cheese for your favorite plant-based alternatives. If you prefer a more savory glaze, you can reduce the honey and add a splash more soy sauce.

Serviervorschläge

Chīzu Imomochi is delicious as a standalone snack or appetizer. To make it a more substantial meal, serve it alongside a fresh green salad or as part of a Japanese-inspired spread. They are best enjoyed immediately while the cheese is still hot and stretchy.

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Enjoy these warm, golden Chīzu Imomochi as a delightful treat that brings a taste of Japanese street food right into your kitchen. Their unique texture and savory glaze make them an unforgettable addition to your recipe collection.

Recipe FAQs

→ Can I use a different type of cheese?

Yes, cheddar or gouda work wonderfully for a richer, sharper flavor. Mozzarella provides the best melt and stretch, but feel free to experiment with your favorite melting cheese.

→ What can I substitute for potato starch?

Cornstarch is an excellent alternative and works just as well to create the chewy mochi texture. Use the same amount as called for in the ingredients.

→ How do I prevent the dough from sticking?

Lightly dust your hands and work surface with potato starch or cornstarch. If the dough feels too sticky during kneading, gradually add small amounts of starch until manageable.

→ Can I make these ahead of time?

Yes, you can form the dumplings and refrigerate them covered for up to 24 hours before frying. They're best served fresh and warm for optimal texture and cheese melt.

→ Is this dish gluten-free?

Yes, as long as you use gluten-free soy sauce. Potato starch is naturally gluten-free, making this a safe option for those avoiding gluten when proper substitutions are made.

→ What should I serve with Chīzu Imomochi?

These work beautifully as a standalone appetizer or snack. Pair them with a crisp salad, pickled vegetables, or serve alongside other Japanese small plates for a complete meal.