Potato Mochi Cake

Potato Mochi Cake

Add sweet sakura shrimp for extra savoriness.

Cooking time
20 minutes+
  • Nutrition facts are for one serving.
  • Time to cool is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

2 (200 g/ 7 oz each)

1 Tbsp

as needed

1/2 piece


1 tsp

1 Tbsp


  1. Wash the potatoes, place into a lidded heat-safe container and microwave (500W) for 4 minutes or until a toothpick can easily pierce the center. Remove, cool, peel, and mash.
  2. Mix the starch, the chopped up shrimp and milk into the mashed potatoes and form the mixture into oval cakes as seen in the picture.
  3. Pan fry both sides of the cakes in vegetable oil.
  4. Once they begin to brown, pour in 1 Tbsp of water and braise for 2 minutes.
  5. Pour in (A) and continue to braise. Wrap each cake in a small piece of yakinori seaweed as seen in the picture and serve while hot.

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