Chīzu Imomochi

The first time I encountered imomochi, I was staying with a host family in Hokkaido during winter. My host mother pulled these golden, chewy disks from a skillet and the whole kitchen smelled like soy and caramel. One bite revealed this incredible texture somewhere between mashed potatoes and mochi, with molten cheese stretching endlessly. I watched her make them three times that week, scribbling measurements on the back of a receipt. Now they're my go-to when I need comfort food that feels special but comes together in under an hour.

Last month, I made a double batch for a dinner party when my friend announced she was moving to Japan. As we stood around the stove, waiting for the glaze to bubble and thicken, she kept sneaking them straight from the pan. We ended up eating almost the entire batch before they even made it to the table. Something about watching that honey soy sauce turn into a glossy coating makes everyone gather in the kitchen.

Ingredients

• Russet potatoes: These starchy potatoes create the perfect chewy texture that mimics traditional mochi while keeping everything naturally gluten-free
• Potato starch: This is the secret ingredient that transforms mashed potatoes into a stretchy, elastic dough that holds its shape beautifully
• Mozzarella cheese: Cubes of mozzarella melt into incredible gooey centers without overpowering the subtle potato flavor
• Honey and soy sauce: This combination creates that restaurant-quality glossy glaze that balances sweet, salty, and umami notes
• Mirin: Japanese sweet rice wine adds depth and helps the sauce achieve that perfect sticky consistency

Instructions

Boil the potatoes:

Cook the peeled potato pieces in salted water until completely tender, about 12 to 15 minutes

Make the dough:

Mash the potatoes thoroughly while warm, then mix in butter, salt, and potato starch until a soft dough forms

Shape the dumplings:

Divide dough into 8 pieces, flatten each into a disc, and wrap a cheese cube inside, sealing completely

Fry until golden:

Cook the dumplings in oil over medium heat, turning frequently until all sides are evenly browned

Glaze and serve:

Combine the sauce ingredients and pour over the dumplings, tossing gently until thickened and glossy

Save

These have become my daughters favorite after-school snack, and I love that I can make the dough ahead of time and keep it in the refrigerator. There is something magical about breaking through that crispy, glazed exterior and finding the soft chewy potato and melted cheese inside.

Make Them Your Own

Cheddar or gouda work beautifully if you want a sharper cheese flavor that stands up to the sweet soy glaze. I have also experimented with adding finely chopped scallions or garlic to the dough itself for extra depth.

Frying Tips

A nonstick skillet is essential here since the cheese can sometimes leak during cooking. Keep the heat at medium rather than high; too much heat will burn the exterior before the inside heats through completely.

Serving Suggestions

These shine alongside a crisp green salad dressed with citrus vinaigrette to cut through the richness. In Japan, they are often served as an appetizer with cold beer or as part of a larger spread of small dishes.

• Sprinkle with toasted sesame seeds right before serving for extra nuttiness
• Add a pinch of red pepper flakes to the glaze if you enjoy gentle heat
• Make tiny versions for party appetizers, though you will need to adjust the frying time

Save

Whether you are making these for a crowd or just treating yourself on a quiet evening, there is something deeply satisfying about the contrast of textures and flavors in every bite.

Recipe FAQ

→ Can I use different types of cheese for Chīzu Imomochi?

Yes, while mozzarella offers a classic melty texture, you can certainly experiment. Cheddar or gouda would provide a richer, sharper flavor, as mentioned in the notes. Ensure the cheese is cut into small cubes to fit well within the potato dough.

→ What if my potato dough is too sticky to handle?

If the dough feels excessively sticky after adding the initial potato starch, gradually knead in a small amount more starch, a teaspoon at a time, until it becomes easier to work with. The dough should still be soft and pliable, not stiff, to maintain the mochi's chewy texture.

→ Can I prepare Chīzu Imomochi ahead of time?

You can prepare the potato mochi dumplings, fill them with cheese, and form them ahead of time. Store the uncooked dumplings in an airtight container in the refrigerator for up to a day. Pan-fry them just before serving for the best fresh texture and golden crust.

→ What's the best way to reheat leftover Chīzu Imomochi?

For optimal results, gently reheat leftover Chīzu Imomochi in a nonstick skillet over low to medium heat. This method helps crisp up the exterior again and re-melts the cheese and glaze. The microwave might make them a bit soft and less appealing.

→ Are there any substitutions for mirin in the glaze?

Mirin adds a distinct sweet and umami depth to the glaze. If you don't have it, you can substitute with a dry sherry or a sweet marsala wine. Alternatively, a dash of rice vinegar mixed with a pinch of sugar can offer a similar sweet-tangy balance, though the flavor profile will vary slightly.

→ How can I make this dish suitable for a vegan diet?

To make Chīzu Imomochi vegan, simply substitute the unsalted butter with a plant-based butter alternative and use your favorite brand of vegan mozzarella or other plant-based cheese for the filling. Ensure all other ingredients, like soy sauce, are also vegan-friendly.