Jagaimo Mochi (Potato Mochi)
じゃがいももち（乳なし） · Jagaimo Mochi
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Jagaimo mochi, or potato mochi, are soft, chewy little cakes made by mashing boiled potatoes with potato starch and pan-frying them until golden on both sides. There is no rice in them - the "mochi" refers to the pleasantly springy, bouncy texture the starch gives the potato. This version is made with egg-free mayonnaise and no butter or milk, so it works as a dairy-free snack, and the mild, lightly salted flavor makes it an easy sell even for picky eaters. The small oval shape is just right for little hands to hold.
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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
- 97.5 gpotato
- 6 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
- 4.2 gegg-free mayonnaise (Mayodore)A Japanese egg-free mayonnaise-style dressing. Substitute: Any egg-free or vegan mayonnaise.
- 0.3 gsalt
- 1.5 gvegetable oil
About the Japanese ingredients in this recipe
- egg-free mayonnaise (Mayodore) (マヨドレ)
- A Japanese egg-free mayonnaise-style dressing. Substitute: Any egg-free or vegan mayonnaise.
- 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/
Directions
- 1
Cut the potatoes into thin rounds or half-moons and boil until tender.
- 2
Mash the potatoes while they are still hot, then add the egg-free mayonnaise (Mayodore), salt, and potato starch and mix well.
- 3
Shape the mixture into small ovals and pan-fry in a skillet with heated oil until both sides are golden.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 114 kcal | 228 kcal | 114 kcal |
| Protein | 1.8 g | 3.6 g | 1.8 g |
| Fat | 4.1 g | 8.1 g | 4.1 g |
| Carbohydrates | 22 g | 44.1 g | 22 g |
| Fiber | 8.7 g | 17.4 g | 8.7 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 4.5 mg | 9 mg | 4.5 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 402 mg | 804 mg | 402 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 114 kcal | 1.8 g | 4.1 g | 22 g | 8.7 g | 0.5 g | 4.5 mg | 0.5 mg | 402 mg |
| 1 adult serving | 228 kcal | 3.6 g | 8.1 g | 44.1 g | 17.4 g | 0.9 g | 9 mg | 0.9 mg | 804 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.
