Chīzu Imomochi Japanese Potato Mochi

My friend Yuki taught me this recipe on a rainy Sunday when we had nothing but potatoes, cheese, and time. I watched her shape the soft dough with flour-dusted hands, pressing a cube of mozzarella into each one like hiding a secret. The kitchen smelled like warm starch and butter. When we bit into the first golden dumpling, the cheese stretched between our fingers, and we both laughed at the mess. It became the kind of dish I make when I need comfort wrapped in something crispy.

I made these for a small dinner party once, and they disappeared faster than anything else on the table. One guest kept reaching for more, saying she couldn't stop at just one. I remember standing by the stove, flipping the dumplings and brushing on the glaze while everyone crowded around the pan. The smell alone was enough to make people impatient. That night, this simple potato snack became the star without even trying.

Ingredients

• Russet potatoes: Their high starch content makes the dough tender and easy to shape, plus they mash beautifully smooth without turning gluey.
• Potato starch or cornstarch: This is what gives the mochi its signature chew and binds everything together without making it heavy.
• Unsalted butter: Adds richness and a subtle creamy flavor to the mashed potato base.
• Salt: Balances the sweetness of the glaze and deepens the flavor of the dough itself.
• Mozzarella cheese: Melts into gooey pockets inside each dumpling and stretches wonderfully when you bite in.
• Soy sauce: The salty backbone of the glaze that brings umami and color.
• Honey: Adds a sticky sweetness that caramelizes slightly in the pan.
• Mirin: A gentle rice wine that rounds out the glaze with subtle sweetness and acidity.
• Rice vinegar: Cuts through the richness and brightens the glaze with a tiny tang.
• Neutral oil: For frying without adding extra flavor, letting the glaze and cheese shine.

Instructions

Boil the potatoes:

Place peeled and chopped russet potatoes in salted water, bring to a boil, and cook until a fork slides through easily, about 12 to 15 minutes. Drain them well so no excess water dilutes your dough.

Mash and season:

While the potatoes are still warm, mash them until completely smooth with no lumps. Stir in butter and salt until everything melts together into a creamy base.

Form the dough:

Add potato starch and knead gently with your hands until a soft, slightly sticky dough comes together. If it clings too much to your palms, dust in a bit more starch.

Shape and fill:

Divide the dough into 8 equal portions and flatten each into a small disc. Press a cube of mozzarella into the center, then fold the edges up and pinch to seal, rolling it into a smooth ball.

Pan-fry until golden:

Heat oil in a nonstick skillet over medium heat and add the dumplings. Turn them occasionally so every side crisps up evenly and turns a beautiful golden brown, about 6 to 8 minutes total.

Glaze and finish:

Mix soy sauce, honey, mirin, and rice vinegar in a small bowl, then pour it into the skillet with the dumplings. Toss gently and cook for 1 to 2 minutes until the sauce thickens and coats each piece in a glossy glaze.

Save

One evening, I served these alongside a crisp green salad and some pickled vegetables. My partner took a bite and paused, then said it tasted like nostalgia and discovery at the same time. I realized then that food does not need to be complicated to feel meaningful. Sometimes a potato, some cheese, and a sticky glaze are enough to make a moment worth remembering.

Choosing Your Cheese

Mozzarella is classic because it melts smoothly and stretches beautifully, but I have also used sharp cheddar for a bolder flavor and smoked gouda for something a little more grown-up. Each cheese changes the personality of the dumpling. If you want a milder, creamier center, stick with mozzarella. If you crave something with bite, try aged cheddar or even pepper jack for a little heat.

Making It Vegan

Swap the butter for plant-based butter and use a good melting vegan cheese like cashew mozzarella or a coconut-based block. The dough will still hold together perfectly, and the glaze is naturally vegan as long as your soy sauce is too. I have made this version for a dairy-free friend, and she could not tell the difference once they were glazed and golden.

Serving and Storing

These are best eaten warm, right out of the pan while the cheese is still molten and the glaze is sticky. If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat them in a skillet over low heat with a splash of water to help the glaze loosen again.

• Garnish with thinly sliced scallions or toasted sesame seeds for a little extra color and crunch.
• Serve them on a platter with toothpicks for easy snacking at parties.
• Pair with a light salad or miso soup to make it a more complete meal.

Save

This recipe has become my go-to when I want something warm, cheesy, and just a little bit special without much effort. I hope it brings you the same kind of simple joy it brought me that rainy Sunday.

Recipe FAQs

→ Can I use sweet potatoes instead of russet potatoes?

Yes, sweet potatoes work well and add a subtle sweetness. You may need to adjust the starch amount slightly as sweet potatoes have different moisture content than russets.

→ What cheese works best for the filling?

Mozzarella is ideal for its meltability, but cheddar, gouda, or even cream cheese create delicious variations with different flavor profiles.

→ Can I make these ahead of time?

Absolutely. Form the dumplings and refrigerate for up to 24 hours before frying. You can also freeze them uncooked for up to a month and cook directly from frozen, adding a few extra minutes.

→ Why is my dough too sticky to work with?

Add potato starch gradually, one tablespoon at a time, until the dough is soft but manageable. Lightly dust your hands with starch while shaping to prevent sticking.

→ How do I prevent the cheese from leaking out?

Make sure to seal the edges completely when wrapping the dough around the cheese. Pinch firmly and roll gently to create a tight seal before pan-frying.

→ Can I bake these instead of pan-frying?

Yes, brush with oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway. They won't be quite as crispy but still delicious when glazed.