Soft, chewy and delicious potato mochi entangled in a sweet soy sauce. The perfect quick, healthy and easy snack or side dish!

If you recreate this Isobe-Yaki Potato Mochi じゃがいも 磯辺焼き recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Isobe-Yaki Potato Mochi じゃがいも 磯辺焼き

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 93 reviews


Soft, chewy and delicious potato mochi entangled in a sweet soy sauce. The perfect quick, healthy and easy snack or side dish!


Units Scale

Potato Mochi

  • 1 large potato, cooked potatoes (290g // with skin on, cooked and peeled after)
  • 2 tbsp potato starch (25g)
  • 2 tbsp of milk, as needed (30ml)
  • 1 tbsp vegan butter
  • Nori for wrapping


  • 2 tbsp soy sauce 30ml
  • 2 tbsp sugar 25g-g
  • 1 tbsp mirin 15-25g
  • 1 tbsp sake (or sub more mirin, it will be slightly more sweet)


  1. Microwave the potatoes with a damp paper towel around it at 600 W for 5 minutes or until soft. Allow potato to cool. 
  2. In the mean time, mix all the sauce ingredients together. Cut small rectangles of nori to wrap the potato mochi. 
  3. Once potato are cooled, remove skin and mash. Mix in the potato starch and non-dairy milk little by little. Adjust amount accordingly depending on moisture of potato. It should stick together to form patties but not be too wet or sticky. Divide into about 60g pieces and then shape them into circles. 
  4. Heat oil or butter in pan and fry both sides until golden brown over medium heat
  5. Remove excess oil if there is. Stop the heat and then add the sauce, and cook until it thickes. Coat potato mochi with sauce and wrap with nori. Add cheese in the middle if desired


  • Helpful Equipment: potato masher, mixing bowl, non-stick pan, turner
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 


Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen! 


About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

Related Recipes


Leave a reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. I love these so much! I come back to them again and again as they’re just so simple to make quickly as a snack or side dish.

  2. Make these!! I was intimidated to try making these but they’re SO easy and SO delicious~ とてもおいしいですね!It is such a nice and warming thing to share with friends/family too!! They were even delicious the next day!

  3. Thank you for a new dish that will probably be served at our table for years to come. Super yummy, kid friendly recipe. We baked the potatoes in the oven because we made enough to feed 15 people and added spring onion to the mix. They were a hit. We substituted soy sauce with coconut aminos and wished we’d made twice as much. Topping the mochi with Nori furikake was probably the best adjustment to the recipe ad the added cruch and flavor profile made these a new family favorite. Delicious.

  4. Thank you so much for the recipe, we really loved it. I ended up not having potato starch, so I tried both sweet rice flour and arrow root starch. We ended up liking the arrowroot a lot better, as it was actually really chewy. Again, have not tried it with the potato starch but the arrowroot starch gives it a great texture!!

    Thanks again!

  5. These are really good! That being said (and I’m not sure if it’s because this is how they’re supposed to be, or if I did something wrong — didn’t thicken the sauce enough, messed up the proportions somehow, etc), but they were kind of just… mashed potato patties fried in butter, covered with a sweet sauce. They weren’t chewy or mochi-like at all. They still tasted amazing, though, since it’s hard to go wrong with fried potatoes (and the sauce is incredible)!

  6. I was inspired to make this recipe by the new Pokemon Arceus game, and they were just as tasty and comforting as they look in the game! This recipe was also so simple to make, although I do recommend using a nice thin spatula to get the first flip perfect. Also – if your glaze doesn’t seem to be thickening enough, let it cool for a few minutes and it will get thicker. I’ll definitely make these again!

  7. I made these for a TikTok video and the video was a huge hit, so thank you! They’re also delicious, so thanks for that too! I didn’t have potato starch, mirin, or sake, so I used cornstarch and rice vinegar, which turned out amazing!

    Here’s the video if you’re interested!