Chewy on the inside, slightly crispy on the outside and coated in a daigaku-imo style sauce. This candied Japanese sweet potato pan fried mochi is the perfect quick and easy healthy snack!

If you recreate this Japanese Sweet Potato Yaki Mochi 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!

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Sweet Potato Mochi


Description

Japanese sweet potato mochi coated in a sweet and salty syrup. Crispy on the outside and chewy on the inside!


Ingredients

Scale
  • 1 medium Japanese sweet potato (about 275g raw with skin // about 195 cooked without skin )
  • 3 tbsp potato starch (33g)
  • 35 tbsp non dairy milk (depending on sweet potto moisture)
  • 24 tsp sugar, optional
  • 1 tbsp oil or vegan butter (for frying)

Sauce:

  • 1 tbsp Mirin (17g)
  • 1 1/2 tbsp sugar (22g)
  • 2 tsp soy sauce (10ml)
  • 1 tsp black sesame (5g)

Instructions

  1. Peel and chop the potatoes. If time allows, soak the potatoes in water for 10 minutes to remove excess starch.
  2. Mash the potatoes until crumbly. Add in the potato starch, non dairy milk (starting with lesser amount) and sugar. Mix and mash until a mostly smooth paste forms. The consistency should be moist but not too wet nor dry. It should hold together and not crumble when rolling– you should be able to easily hold some in your hands without it sticking to your hands. Adjust the amount of milk as needed as some potatoes tend to be more moist or dry.  
  3. Divide the paste into 6 portions. Roll into a ball and flatten with the palm of your hands, about 1 cm in thickness. Heat a pan over medium heat with a little oil or vegan butter. Place the sweet potato rounds onto the pan and fry until golden brown on both sides (about 3-4 minutes per side). Remove the potatoes and place it onto a plate. Add sauce ingredients to the pan over medium heat and stir together. Once thickened, add the potato mochi back into the pan and coat it in the sauce. Remove from heat, serve and enjoy!

Notes

  • Helpful Equipment: spatulamixing bowlswhisk
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 

SAVE IT FOR LATER! ↓

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Konnichiwa

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.


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31 Comments

  1. I can’t tell if you cook the sweet potato first. Seems like you should but the recipe doesn’t say.
    thanks, MJ

  2. Loved it. Perfect way to use up old sweet potatoes with a weird texture lol! loved the sweet salty vibe.

  3. I LOVE everything that has sweet potato in it and this recipe is perfect. I love the taste as much as I love the rapidity! I wanted to try your “daigaku imo” recipe first but I found this one so I give it a try and it was so good. I have some kabocha left so I am wondering whether I should try a kabocha version ƪ(˘⌣˘)ʃ . But I will definitely make this recipe many times this year.

  4. I’m always a big fan of everything sweet potatoes and who thought that you can elevate daigaku imo to an even better dish?! Reminds me a lot of the autumn days in Tokyo where there were sweet potatoes everywhere. Arigatou Lisa this is such a brilliant recipe (and so easy to make too!). Will definitely try your other recipes, they all look promising! 💕

  5. I’m a big fan of anything sweet potatoes and who thought you can elevate daigaku imo to another level?! Reminds me a lot of the autumn days in Tokyo when there were sweet potatoes everywhere! Arigatou Lisa this is totally genius (and so easy to make too!) will definitely try your other recipes! 💕

  6. hi Lisa! is there anything I could use instead of potato starch? I was thinking maybe sweet rice flour or cornstarch? thanks so much 🙂

  7. I tried this recipe using American sweet potatoes (orange variety) and it worked so well. I love every recipe Lisa posts and I’ll Be trying lots more

    I’m based in the uk btw in terms of ingredients etc. Found everything I needed for this recipe

  8. So easy to make, and I always have the ingredients on hand! Approved by the parents and ojiisan! It was also very easy to eyeball everything.