Savory Potato Dumplings – Jagaimo Mochi

4.5/5 (2)
Prep Time:
10 mins
Cook Time:
15 mins
3 servings
Jagaimo Mochi Jagaimo Mochi Jagaimo Mochi



  • Mixing bowl
  • Wide skillet
  • Small pot
  • Knife
  • Cutting board

Quick Directions

  1. Peel and chop potatoes. Boil until softened.
  2. Mash potatoes and mix with cornstarch and milk.
  3. Shape into 6 flat disks.
  4. Mix soy sauce and mirin. Set aside.
  5. Melt butter in wide skillet. Add mochi to pan and cook for 5 minutes on either side.
  6. Brush mochi with soy sauce and mirin.
  7. Wrap with strips of nori and serve.

The Story

Potato mochi? That’s right! While mochi are commonly thought of as sweet, the word mochi actually refers to a dumpling in general, so mochi can be sweet or savory. These potato mochi are a savory, filling snack that will have you rethinking what a mochi can be!

Jagaimo mochi is considered an oyatsu, an afternoon snack, so it’s a common snack for kids to eat and carries good childhood memories for many. But, that doesn’t mean adults can’t eat them too! They’re great for snacking on, and very filling too! The best part about these little potato dumplings is, since they’re not deep fried, they’re healthier than french fries, but just as crave-able!

In this recipe I use a basic soy mirin mixture to coat the mochi, but you can vary the sauce depending on your taste. Leaving them plain keeps them crispier, and using a teriyaki sauce or other deep flavored soy sauce gives them a whole new taste! If I’m feeling indulgent, I’ll even dip them in a flavorful mayonnaise sauce.

So, next time you’re having a potato craving, skip the french fries and potato chips and give these mochi a try!

Recipe – Jagaimo Mochi:

– Peel your potatoes and cut into a few large chunks.
Jagaimo Mochi

– Bring a small pot of water to a boil and add a teaspoon of salt. Boil the potatoes for 7-10 minutes until they are easily pierced with a fork. Drain and let cool slightly.
Jagaimo Mochi

– In a small bowl mash the potatoes, then mix in the cornstarch and milk.
Jagaimo Mochi

– Using your hands, shape the potato mixture into 6 flat disks.
Jagaimo Mochi

– Mix the soy sauce and mirin in a small bowl and set aside for later.
Jagaimo Mochi

– Place a wide skillet over medium heat and add the butter. Once melted, add the mochi and cook for 3 to 5 minutes until the bottom is nicely browned.
Jagaimo Mochi

– Flip the mochi over, then cover with a tight lid and let cook for another 5 minutes until the mochi are cooked through.
Jagaimo Mochi

– Once the bottom side has browned as well, remove the lid and turn the heat down to low. (If it’s too hot the soy sauce will burn!) Let the pan cool off for a minute, then using a pastry brush, generously brush each side of the patties with the soy sauce mixture.
Jagaimo Mochi

– Cut the sheet of nori into small strips to use as a wrap for the potatos, or just eat them plain!

Jagaimo Mochi

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