A comforting take on Imo Mochi, made with sweet potatoes and coated in savory-sweet miso glaze.
This one’s for sweet potato lovers!
This recipe is inspired by @eboake’s take on imo mochi. There was something about the way she spoke about sweet potatoes that felt familiar, like she spoke my language. As a self-confessed sweet potato girl who always has a stash on hand, plus a constant craving for Japanese flavors, it felt like a sign to finally get into the kitchen and make it.
TABLE OF CONTENTS
Why You’ll Love This Recipe
- Uses simple pantry staples. You only need a few basic ingredients. If you cook Japanese food often, you probably have most of this in your kitchen right now.
- Easy to make. It is quick and simple to put together. There are no tricky steps, so it is perfect even if it is your first time making mochi.
- Sweet and savory flavor. It hits that perfect balance. The salty taste of miso pairs perfectly with the natural sweetness of the sweet potatoes.
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 how unique this version is, or if someone out there has already made it. I try not to search online too much because it’s always funny when you think you’ve come up with something completely new, only to find out it’s already been done. What I do know is that I wanted my take on 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 almost all the time. The salty taste 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.
Ingredients for Miso Imo Mochi
Sweet potatoes. Imo mochi is traditionally made with potatoes. The version that inspired me to make this uses sweet potatoes, which I loved instantly. The sweetness also pairs well with the glaze, which is why I decided to stick with sweet potatoes.
Potato starch and flour. Potato starch gives imo mochi its signature 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). 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.
How to Make Miso Imo Mochi
Bring a pot of water to a boil with a pinch of salt. Add the sweet potatoes and cook until they are fork-tender. Drain the water well, then mash them thoroughly in a large bowl.
Add the potato starch and all-purpose flour to your mashed sweet potatoes. Mix it all together until a soft, pliable dough forms.
Divide the dough into small portions and shape them into flat, round mini patties. Then, wrap each one with a strip of nori around the middle.
Heat your oil in a pan over medium heat. Fry the patties on both sides until they are golden brown and lightly crisp.
Transfer them to a plate lined with paper towels to drain any excess oil.
Add all the glaze ingredients to a small saucepan. Whisk everything well and bring it to a gentle boil, then lower the heat and stir until the butter is fully melted and the sauce is smooth and glossy.
Add the fried mochi straight into the sauce. Let them soak for about a minute per side, making sure they’re completely coated.
Plate the glazed mochi and drizzle any leftover sauce right over the top. These are definitely best enjoyed warm.
Cooking Note
If you want to make this process even more hassle-free, feel free to skip wrapping each individual patty. Instead, you can just cut the nori into smaller pieces or strips and toss them directly into the saucepan along with the mochi and the glaze. It saves time during the shaping step but still gives you that same great flavor combination in every bite.
All the details and exact measurements are ready for you in the recipe card below. Happy cooking!
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.
Additional Notes and 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.
More Japanese Recipes to Try
Let’s connect!
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 :))
Warmly,
Jezelle
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