Cheesy Potato Mochi – Easy Izakaya-Style at Home!
You may have seen “Potato Mochi” at Japanese izakayas, but did you know you can make it easily at home?
Fluffy mashed potatoes, melty cheese, the savory aroma of butter, soy sauce, and seaweed—delicious comfort food made in your kitchen!
No deep-frying needed—just pan-fry them, so cleanup is a breeze. These also freeze well, making them perfect for meal prep when you’ve got extra potatoes.
Ingredients
| Potato | 4 |
| Potato starch | 3 tbsp |
| Salt | 3 shakes |
| Cheese | 1 – 2 slices |
| Seaweed(optional) | 1 sheet |
| Butter or Sesame oil | 1 tbsp |
| Soy sauce or mayonnaise | for seasoning (optional) |
How to Make
1⃣ Boil the potatoes
Cut a shallow slit around the center of each potato. Boil in hot water for 30 minutes.
(The slit makes the skin easy to peel off!)
2⃣ Peel and mash
Once boiled, peel the potatoes gently using a bit of water to avoid burning your hands.
Mash them in a bowl using a potato masher (a fork or spatula works too).
3⃣ Mix and shape
Add 3 tbsp of potato starch and a pinch of salt. Mix well, then divide into four equal portions.
Shape each into a round ball.
4⃣ Fill with cheese
Flatten each ball and place your cheese in the center. Wrap the dough around the cheese, making sure it’s fully sealed.
You can wrap them in seaweed, too, if you like! (Photos of the cheeses I used are below!)
5⃣ Pan-fry until golden
Heat butter (or sesame oil) in a pan. Cook each side for about 3 minutes on medium heat until golden brown.
Sesame oil adds a lighter, toasty finish
Butter gives a rich, creamy flavor
Wrap each uncooked potato mochi (after filling with cheese) individually in plastic wrap and freeze.
To cook from frozen, place in a pan over low heat for 10–15 minutes, then increase to medium heat and pan-fry both sides until golden brown.
I tested a few different types of cheese:
- Yukijirushi Melty Sliced Cheese
- Yukijirushi String Cheese (Smoked flavor)
- Marinfood Garlic Melty Slices
And the winner is… Yukijirushi Melty Sliced Cheese!
It melts beautifully, stretches nicely, and is super satisfying.
I tried both with and without seaweed, but my top combo was:
Butter + Soy Sauce + Seaweed = Perfection!
The garlic cheese has a strong garlic flavor—my husband loved it, but it might be too bold for some.
Also, even just butter + seaweed (without any extra sauce) is delicious on its own—try it simple first!
If this made you hungry, share it on Twitter/X!
Tag me if you try it—I’d love to see your version! 🍽✨
