Mapo Potato Mochi Recipe

Name: Mapo Potato Mochi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large Potato; 1 dash Salt; 1 and 1/2 tablespoon Katakuriko; 1 Vegetable oil; 1/2 block Firm tofu; 1/2 piece Minced ginger; 5 cm Finely chopped green onion; 3 cm Minced carrots (OK if you don't have); 1 tbsp Vegetable oil; 50 ml Water; 1/2 tsp Weipa; 1/2 tbsp Shaoxing wine (or cooking sake); 1/2 tbsp Tianmianjian (or miso); 1 tsp Sugar; 1 tsp Soy sauce; 1 tsp Katakuriko; 1/3 tsp Doubanjiang (OK if you don't use); 1 tsp Sesame oil

Servings: persons

1 large Potato
1 dash Salt
1 and 1/2 tablespoon Katakuriko
1 Vegetable oil
1/2 block Firm tofu
1/2 piece Minced ginger
5 cm Finely chopped green onion
3 cm Minced carrots (OK if you don't have)
1 tbsp Vegetable oil
50 ml Water
1/2 tsp Weipa
1/2 tbsp Shaoxing wine (or cooking sake)
1/2 tbsp Tianmianjian (or miso)
1 tsp Sugar
1 tsp Soy sauce
1 tsp Katakuriko
1/3 tsp Doubanjiang (OK if you don't use)
1 tsp Sesame oil

1
Thoroughly drain the silken tofu (see the hints).
2
Mince the vegetables and set aside.
3
Combine the ingredients and set aside.
4
Make the potato mochi.
5
Microwave or boil the potatoes to soften, mash them, and then mix in the salt and katakuriko while still hot.
6
Make into bite-sized flattened balls.
7
Heat some vegetable oil in a frying pan at low-medium heat.
8
Fry both sides of Step 1 to a golden brown, then transfer to a plate.
9
(Use however much oil you like )
10
Add more vegetable oil to the frying pan from Step 3, and thoroughly cook the ginger, onion, and carrot on low heat until the ginger becomes fragrant.
11
Once the ginger has become fragrant add the drained tofu while smashing up with your hands.
12
Cook on medium heat until the tofu becomes crumbly.
13
Once the moisture has cooked off from the tofu and it's become crumbly, Add the combined ingredients to thicken the mixture.
14
Mix in some sesame oil and turn off the heat.
15
Pour this over the potato mochi you made in Step 3 and it's ready!

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 large Potato, 1 dash Salt, 1 and 1/2 tablespoon Katakuriko, 1 Vegetable oil, and more.

Yes, Mapo Potato Mochi falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mapo Potato Mochi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions