Appetizers & Starters

Camembert Potato Mochi

Name: Camembert Potato Mochi
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 large Russet Potatoes; 4 tbsp Potato Starch; 2 tbsp Whole Milk; 4 oz Camembert Cheese; 1 tbsp Unsalted Butter; 1.5 tbsp Soy Sauce; 1 tbsp Mirin; 1 tsp Granulated Sugar

These delightful potato cakes combine a chewy, pillowy exterior with a decadent, molten Camembert cheese center. Pan-fried to golden perfection and brushed with a savory-sweet glaze, they are the ultimate comfort snack or appetizer.

Prep

20m

Cook

15m

Serves

Calories

310kcal

Qty	Ingredient
2 large 500 g	Russet Potatoes
4 tbsp 32 g	Potato Starch
2 tbsp 30 ml	Whole Milk
4 oz 115 g	Camembert Cheese
1 tbsp 14 g	Unsalted Butter
1.5 tbsp 22 ml	Soy Sauce
1 tbsp 15 ml	Mirin
1 tsp 4 g	Granulated Sugar

How to Make Camembert Potato Mochi

Step 1. Peel the potatoes and cut them into 1-inch chunks. Boil in salted water until fork-tender, about 12-15 minutes.

Step 2. Drain the potatoes well and mash them while hot until completely smooth. Stir in the potato starch, milk, and a pinch of salt until a dough-like consistency forms.

Step 3. Divide the potato dough into 8 equal portions. Cut the Camembert into 8 cubes.

Step 4. Flatten a portion of dough in your palm, place a piece of cheese in the center, and wrap the dough around it, sealing tightly to prevent leaking. Repeat for all portions.

Step 5. Heat butter in a non-stick skillet over medium heat. Place the mochi in the pan and fry for 3-4 minutes per side until golden brown and crispy.

Step 6. Mix the soy sauce, mirin, and sugar in a small bowl. Pour the mixture into the pan and turn the mochi to coat them in the glaze as it thickens.

Step 7. Serve immediately while the cheese is molten.

·
Use Russet or Yukon Gold potatoes for the best texture; waxy potatoes won't hold the starch as well.
·
Ensure the potato mash is as smooth as possible to achieve the signature 'mochi' chewiness.
·
If the dough is too sticky, add another tablespoon of potato starch.
·
Be very careful to seal the edges of the potato dough around the cheese to avoid a blow-out while frying.

Frequently Asked Questions

Can I use cornstarch instead of potato starch?

While cornstarch works as a thickener, potato starch provides the specific elastic, chewy texture traditional to Japanese mochi recipes. Use potato starch if possible.

How do I store leftovers?

Potato mochi is best served fresh, but you can store leftovers in an airtight container in the fridge for 2 days. Reheat in a pan to restore crispiness.

Can I air fry these?

Yes, lightly spray them with oil and air fry at 375°F (190°C) for 10-12 minutes, turning halfway through, though they won't absorb the glaze as traditionally.

Is Camembert the only cheese I can use?

No, you can substitute with Mozzarella for a better cheese pull or Brie for a similar creamy flavor profile.