A comforting take on Imo Mochi, made with sweet potatoes and coated in savory-sweet miso glaze.
Sweet potatoes have always been a big part of my life. When I was a kid, we had a small patch of land planted with them. We would harvest what we could and sell it. It was just something we did back then, but now, I look back on it with a quiet kind of appreciation.
Sometimes I do miss the calm and ease of those earlier days. But I’m also grateful for the present, grateful that I get to cook the food I love, whenever I feel like it.
What Inspired Me to Make Imo Mochi
While scrolling through Instagram, I came across a reel from @eboake. She shared a recipe for imo mochi, and the way she spoke about sweet potatoes felt familiar. Since I’ve always been drawn to Japanese food and already had the ingredients at home, I thought it was the perfect time to try something new.
And it just so happened to be one of those sunny days here in Metro Manila, right in the middle of a long stretch of rainy days. The timing felt right, and I was in the mood to cook. Then again, even if I wasn’t, I probably still would have. Lol.
But what is Imo Mochi?
Imo mochi (芋もち) is a simple but comforting Japanese snack made from mashed sweet potatoes or potatoes mixed with starch, shaped into small patties, and pan-fried until golden and chewy.
The name comes from two Japanese words: imo means potato, and mochi refers to the soft, stretchy texture often associated with rice cakes. While it doesn’t actually contain glutinous rice, the chewiness of imo mochi gives it that mochi-like feel.
This dish is believed to have originated in Hokkaido, Japan, where potatoes are a regional staple. It’s often served as a snack or a side dish.
My Version of Imo Mochi
I can’t say for sure that someone out there hasn’t made this version, or how unique it is. I try not to search online too much because it’s funny when I think I’ve come up with something new, only to find out it’s already been done. What I do know is that I wanted this recipe to lean a bit more savory.
So I added miso.
It’s one of those ingredients I always have in my fridge and use often in my home-cooked meals. The saltiness of the miso goes really well with the natural sweetness of the sweet potatoes. It’s simple, but for a first try, it already hits that sweet and savory spot I know I’ll want to come back to.
Why Try This Recipe
- It’s quick and easy to prepare, even if it’s your first time
- It has that balance of sweet and savory that just works
- Miso and sweet potatoes make a good pair with flavor, comfort, and natural nutrients in one bite
- You only need a few simple ingredients, most of which you probably already have
What You’ll Need to Make Miso Imo Mochi
Sweet Potatoes – Imo mochi is traditionally made with potatoes. The version I followed uses sweet potatoes, which I loved instantly. The mellow sweetness also pairs well with the glaze, which is why I decided to stick with sweet potatoes too.
Potato Starch and Flour – Potato starch gives imo mochi its signature soft, chewy texture. I didn’t have any on hand, so I used cornstarch, which made it a bit firmer but still worked well. Flour adds structure and helps hold the dough together, making it easier to shape and cook.
Seaweed (Nori) – This part is optional, but I highly recommend keeping it. Wrapping the mochi in nori brings a nice salty, umami layer that makes the mochi more interesting.
Butter – You can use regular butter, but I suggest going with unsalted butter, especially since miso and soy sauce are already salty. It gives you better control over the final flavor.
Miso – I used brown miso in this version. It’s bolder and deeper in flavor. If you prefer something milder, white miso will still work.
Soy Sauce – I used light soy sauce so it doesn’t overpower the other ingredients. If you’re using regular soy sauce, start with less and adjust to taste.
Mirin and Sake – These help give the sauce that signature Japanese-style sweetness and aroma. If you don’t have mirin, you can use a mix of rice vinegar and a bit of honey or sugar. For sake, a dry white wine or just a little water works as a simple substitute in a pinch.
Honey – Used to sweeten the glaze naturally. You can also use maple syrup or brown sugar depending on what you have.
Let’s get cooking! Here’s your ingredient lineup and step-by-step guide to making it.
Miso Imo Mochi (Japanese Sweet Potato Cakes with Miso Glaze)
Equipment
- Pot
- Mixing bowl
- Potato masher or fork
- Non-stick pan or skillet
- Spoon or spatula
- Small saucepan
- Tongs or chopsticks
- Measuring scale or cups
- Paper Towels
Ingredients
For the mochi:
- 300g sweet potatoes peeled and cubed
- 90g potato starch
- 60g all-purpose flour
- salt for boiling water
- 1/4 cup oil for frying
- seaweed strips (nori) for wrapping
For the miso glaze:
- 1 ½ tbsp light soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 2 tbsp honey
- 1 tbsp miso paste
- 1 tbsp unsalted butter
Instructions
- Boil and Mash. Bring a pot of water to a boil with a pinch of salt. Add the sweet potatoes and cook until fork-tender. Drain, then mash in a large bowl.
- Make the Dough. Add potato starch and flour to the mashed sweet potatoes. Mix until a soft, pliable dough forms.
- Shape and Wrap. Divide the dough into small portions and shape into flat round mini patties, then wrap each one with a strip of nori.
- Pan-Fry. Heat oil in a pan over medium heat. Fry the mini patties on both sides until golden and lightly crisp.
- Drain. Transfer them to a plate lined with paper towels to drain any excess oil.
- Make the Glaze. Add all the glaze ingredients to a small saucepan. Whisk well and bring to a gentle boil, then lower the heat and stir until the butter is fully melted and the sauce is smooth and glossy.
- Glaze the Mochi. Add the fried mochi to the sauce and let them soak for about a minute per side, making sure they’re well coated.
- Serve. Plate the glazed mochi and drizzle with any leftover sauce. Best enjoyed warm.
Notes & Tips
- I ended up with about 10–12 pieces, but the number might change depending on how you shape yours.
- Nori softens in the glaze. If you’re using seaweed strips, just know they’ll absorb some of the sauce and lose their crisp. You can skip it or add it after glazing if you prefer a bit of texture.
- If you’re short on time, you can microwave the sweet potatoes instead of boiling. Just pierce them with a fork, wrap in a damp paper towel, and microwave until tender.
- Storage. Let the mochi cool completely before storing. Keep them in an airtight container in the fridge for up to 3 days. Store the miso glaze separately in a sealed container in the fridge for 3 to 5 days. Avoid freezing the glaze, as it may separate when thawed.
- Reheating. To reheat plain mochi, pan-fry or grill over low heat until warmed through. Frozen mochi can go straight into the pan, just cook a bit longer. You can also microwave them in short bursts with a damp paper towel to keep them soft. Reheat the glaze gently in a saucepan or microwave, stirring until smooth.
Disclaimer: I haven’t personally tested the storage and reheating for this recipe. But don’t worry, I did the research so you don’t have to. These tips are based on what’s usually recommended for similar dishes. If you’ve tried it yourself, feel free to share how it went in the comments!
Tried this recipe?
I’d love to hear how it went. Leave a comment and share your version, even if it turned out a little different. You can also tag me on Instagram @barelysalted so I can see your take.
If you enjoyed this take on sweet potatoes, you’ll love the spicy and savory side too. Check out my Spicy Sweet Potato Gnocchi recipe :))
Kitchen + Stereo
If you’re looking for something mellow with a touch of wander and heart, try Satellite by Guster. It’s a song that feels like a quiet hug from space. Not overly dramatic, just the right balance of soft melodies and thoughtful lyrics.️
Love,
Jezelle
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