Chīzu Imomochi with Soy Glaze (Print Version)

Cheese-filled potato mochi dumplings pan-fried golden and glazed in sweet soy-honey sauce for ultimate comfort.

# What You'll Need:

→ For the Dumplings

01 - 14 oz russet potatoes, peeled and chopped
02 - ½ cup potato starch or cornstarch
03 - 1 tablespoon unsalted butter
04 - ½ teaspoon salt
05 - 3 oz mozzarella cheese, cut into 8 cubes

→ For the Soy-Honey Glaze

06 - 2 tablespoons soy sauce
07 - 1½ tablespoons honey
08 - 1 tablespoon mirin
09 - 1 teaspoon rice vinegar

→ For Frying

10 - 1 tablespoon neutral oil such as canola or vegetable

# Cooking Steps:

01 - Place peeled and chopped potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, approximately 12 to 15 minutes. Drain thoroughly.
02 - Mash the drained potatoes until smooth. While still warm, add butter and salt, then mix until fully incorporated.
03 - Add potato starch to the mashed potatoes and knead until a soft, slightly sticky dough forms. If the mixture is too sticky, gradually add more starch until the desired consistency is achieved.
04 - Divide the dough into 8 equal pieces. Flatten each piece into a disc, place a cube of cheese in the center, and wrap the dough around to seal completely, forming a ball.
05 - Heat oil in a nonstick skillet over medium heat. Add the dumplings and cook, turning occasionally, until all sides are golden brown, approximately 6 to 8 minutes total.
06 - In a small bowl, whisk together soy sauce, honey, mirin, and rice vinegar. Pour the glaze into the skillet with the dumplings. Gently toss to coat and cook for 1 to 2 minutes until the sauce thickens and glazes the dumplings evenly.
07 - Transfer dumplings to a serving plate while warm. Optionally garnish with sliced scallions or toasted sesame seeds before serving.

# Expert Advice:

01 -
  • The contrast between crispy golden crust and gooey melted cheese inside feels like a warm hug in every bite.
  • It uses simple pantry staples and comes together faster than ordering takeout.
  • The sticky soy-honey glaze adds a sweet-savory finish that makes these dangerously addictive.
02 -
  • Make sure the dough is sealed tightly around the cheese, or you'll end up with a cheesy mess in the pan instead of a gooey center.
  • Don't skip the step of adding starch while the potatoes are still warm, as this helps the dough bind without becoming gluey.
  • Keep the heat at medium when frying so the outside crisps up without burning before the cheese inside melts.
03 -
  • Use a nonstick skillet or well-seasoned cast iron to prevent sticking and ensure even browning on all sides.
  • If the dough feels too dry or crumbly, add a teaspoon of water at a time until it comes together smoothly.
  • Let the dumplings rest for a minute after glazing so the sauce sets slightly and clings better when you plate them.
Go Back