Friday, December 19, 2014

Imomochi recipe: a Hokkaido specialty

Today’s coffee: unfortunately not.

I’ve been sick the past couple of days, but to celebrate the fact that I have somewhat regained my appetite, here’s an awesome recipe that is both easy and a specialty of our region: imomochi (potato mochi).


  • Potatoes
  • Katakuriko (potato starch), about 25% the weight of the potatoes. Or probably corn starch would work. I use katakuriko and corn starch interchangeably.
  1. Peel the potatoes and cut into chunks. My potatoes were medium sized, so I cut them into four chunks each to reduce cooking time.
  2. Boil the potatoes until they are tender, and then drain.
  3. Mash the potatoes. We used our Kitchenaid mixer. 
  4. Add the katakuriko or equivalent, and mix. (If you are using a Kitchenaid mixer, we recommend the dough hook.) Soon, the mixture will become gelatinous, or as we say in Japanese, mochi-mochi. And… it will be very hard to mix.
  5. Form the dough into one or more logs, about 1 ½ -2 inches in diameter. Wrap in plastic wrap if you’re not going to use them right away. 
  6. Slice the logs into ½ inch slices.

Finished imomochi-log

How to eat:

You have lots of options. You can put them in a soup such as this one, or substitute imomochi for mochi in this one.

We made a simple soup with seasonal root vegetables, konnyaku, mushrooms, and mitsuba (the leaves on top). The broth was dashi with a couple tablespoons of saké and a bit of soy sauce.

Another option is pan-frying. My personal favorite is to fry some leek in butter and add soy sauce, and serve that over the top of the pan-fried imomochi. Or, more traditionally, you can make a simple sauce with soy sauce and sugar.

Pan-fried imomochi topped with leek
You can freeze leftover slices in a single layer.


1 comment:

Dan Wilson said...

Looks yummy