Cheese Imomochi (Japanese Potato Mochi)
チーズいももち · Chiizu Imomochi
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Imomochi are chewy little potato cakes from Hokkaido, Japan's big potato-growing region, where mashed potato is bound with potato starch to give it a soft, mochi-like bite. This version folds in shredded cheese, so the outside turns golden and crisp in the pan while the inside stays stretchy and savory. Kids love the springy texture and the melted cheese, and because we use egg-free mayonnaise for a little richness, it also works for children who can't have egg. It's a favorite afternoon snack in preschool kitchens, and just as good alongside a meal.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 82.5 gpotato
- 6.5 gshredded pizza cheese
- 4.8 gpotato starch (katakuriko)Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness.
Seasonings
- 6.5 gegg-free mayonnaise (Mayodore)A Japanese egg-free mayonnaise-style dressing. Substitute: Any egg-free or vegan mayonnaise.
- 0.3 gsalt
- 4.5 gvegetable oil
About the Japanese ingredients in this recipe
- potato starch (katakuriko) (かたくり粉)
- Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness. Read the guide: Katakuriko (Japanese Potato Starch) and What to Use Instead → Guide: japanese-school-lunch.com/articles/katakuriko-potato-starch/
- egg-free mayonnaise (Mayodore) (マヨドレ)
- A Japanese egg-free mayonnaise-style dressing. Substitute: Any egg-free or vegan mayonnaise.
Directions
- 1
Cut the potatoes into thin rounds or half-moons and boil until tender.
- 2
Mash the potatoes while they are still hot, add the shredded pizza cheese, and mix well.
- 3
Add the potato starch, egg-free mayonnaise (Mayodore), and salt, and mix until combined.
- 4
Shape the mixture into small oval patties, then shallow-fry in a skillet with a little oil until golden on both sides.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 166.5 kcal | 333 kcal | 166.5 kcal |
| Protein | 3.2 g | 6.3 g | 3.2 g |
| Fat | 10.6 g | 21.3 g | 10.6 g |
| Carbohydrates | 18.8 g | 37.5 g | 18.8 g |
| Fiber | 7.4 g | 14.7 g | 7.4 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 51 mg | 102 mg | 51 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 348 mg | 696 mg | 348 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 166.5 kcal | 3.2 g | 10.6 g | 18.8 g | 7.4 g | 0.6 g | 51 mg | 0.3 mg | 348 mg |
| 1 adult serving | 333 kcal | 6.3 g | 21.3 g | 37.5 g | 14.7 g | 1.2 g | 102 mg | 0.6 mg | 696 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
