Save to Pinterest Chīzu Imomochi is a delightful Japanese comfort food that brings together the earthy flavor of potatoes and the irresistible chewiness of mochi. These soft dumplings are stuffed with a melty cheese center, pan-fried until golden, and finished with a glossy, sweet-savory glaze that makes them an instant favorite for any snack or appetizer platter.
Save to Pinterest Often found in Hokkaido, these potato cakes are a staple of Japanese home cooking. By using simple russet potatoes and starch, you can achieve a mochi-like elasticity that pairs beautifully with the rich mozzarella and the sticky glaze.
Ingredients
- 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
- 2 tbsp soy sauce
- 1½ tbsp honey
- 1 tbsp mirin
- 1 tsp rice vinegar
- 1 tbsp neutral oil (e.g., canola or vegetable)
Instructions
- 1.
- 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.
- 2.
- Drain and mash the potatoes until smooth. While still warm, add butter and salt. Mix well.
- 3.
- Add potato starch to the mashed potatoes and knead until a soft, slightly sticky dough forms. If too sticky, add a little more starch.
- 4.
- 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.
- 5.
- 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).
- 6.
- 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.
- 7.
- Serve warm, optionally garnished with sliced scallions or toasted sesame seeds.
Zusatztipps für die Zubereitung
To ensure the best texture, mash the potatoes while they are still hot to easily incorporate the butter and starch. Using a nonstick skillet is essential for frying, as the starchy dough can be quite sticky until it develops a golden-brown crust.
Varianten und Anpassungen
You may use cheddar or gouda instead of mozzarella for a richer flavor. For a vegan version, use plant-based butter and vegan cheese. This recipe is also gluten-free if you use a certified gluten-free soy sauce.
Serviervorschläge
Serve these dumplings warm to enjoy the molten cheese at its best. They can be garnished with sliced scallions or toasted sesame seeds for extra flavor and are delicious as a snack, appetizer, or served alongside a fresh salad.
Save to Pinterest Whether you are serving these as a quick afternoon treat or a unique party appetizer, Chīzu Imomochi is sure to impress with its combination of chewy texture and savory, cheesy goodness.
Answers to Recipe Questions
- → Can I use sweet potatoes instead of russet potatoes?
Yes, sweet potatoes work well and add natural sweetness. You may need to adjust the starch amount slightly as sweet potatoes have different moisture content.
- → What type of cheese works best for the filling?
Mozzarella is ideal for its mild flavor and excellent melting properties. Cheddar, gouda, or even cream cheese make delicious alternatives with different flavor profiles.
- → Can I make these ahead of time?
Yes, form the dumplings and refrigerate up to 24 hours before frying. You can also freeze them uncooked for up to 1 month and fry directly from frozen, adding a few extra minutes to cooking time.
- → How do I prevent the dough from sticking to my hands?
Lightly dust your hands with potato starch or cornstarch when shaping the dumplings. Work with slightly damp hands if the dough is still too sticky.
- → What can I substitute for mirin?
Use equal parts rice vinegar mixed with a pinch of sugar, or substitute with a light white wine or sake with a small amount of honey added.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispiness, or microwave for a softer texture.