If you watched Demon Slayer: Kimetsu no Yaiba Season 3 (Swordsmith Village Arc), you probably noticed Zenitsu happily munching on skewers of Potato Mochi (Imo Mochi) in Episode 11. These chewy, cheesy, golden-brown snacks looked so delicious that fans everywhere wanted to try them at home. Today, I’ll show you how to make them with a simple recipe inspired by the anime.
My other recipes are also really delicious! Check out the matcha cheesecake tart as well as my black sesame brownies.
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What is Demon Slayer?
Demon Slayer: Kimetsu no Yaiba is one of the most popular anime series worldwide, following Tanjiro Kamado and his fight against demons while seeking a cure for his sister Nezuko.
In Season 3, Episode 11 (Swordsmith Village Arc), there’s a small but memorable food moment: Zenitsu Agatsuma, the thunder-breathing swordsman, can be seen happily devouring Potato Mochi skewers. It’s a great detail that connects real Japanese comfort food with the anime’s world. Fans of the show loved this Easter egg, and it quickly inspired foodies to recreate the recipe at home.
🥔 What is Potato Mochi (Imo Mochi)?
- Imo (芋) means potato in Japanese.
- Mochi (餅) usually refers to chewy rice cakes made from glutinous rice.
- Imo Mochi is a Hokkaido specialty where mashed potatoes are mixed with potato starch to create a dough that mimics the chewy, stretchy texture of traditional mochi.
- They’re often pan-fried, sometimes filled with cheese, and coated with a sweet-savory soy glaze.
So, Potato Mochi = Imo Mochi, just the Japanese name vs. English translation.
🍡 What is Isobeyaki (磯辺焼き)?
- Iso (磯) means "seashore," and yaki (焼き) means "grilled."
- Isobeyaki traditionally refers to grilled mochi (rice cakes) wrapped in nori (seaweed), often brushed with soy sauce.
- It’s one of the most common and classic ways to enjoy New Year’s mochi in Japan.
🔗 How They’re Connected
That’s why anime fans recognized Zenitsu’s snack. It’s like a potato-based twist on a classic Japanese comfort food.
The Potato Mochi from Demon Slayer is basically imo mochi prepared in an isobeyaki style → pan-fried potato cakes glazed with soy sauce and wrapped in nori.
🥣Ingredients
Here’s what you’ll need to make about 9 pieces of Potato Mochi, just like the ones Zenitsu enjoyed:
- Potatoes – Soft and starchy, these form the base of the chewy mochi.
- Potato starch – Helps bind the mashed potatoes and gives the mochi its stretchy texture.
- Mozzarella cheese – Melty and gooey inside for that satisfying cheese pull.
- Oil – For shallow frying until golden and crispy.
- Nori sheet – Adds a savory, umami punch and authentic Japanese touch.
- Soy sauce, dark soy sauce, mirin, sugar, butter – These come together for the rich, glossy glaze. Dark soy sauce helps with color. Sugar thickens the sauce once heated. Butter for the glossy shine.
See recipe card for quantities.
📖Instructions
Step 1:
Boil the potatoes – Cook until fork-tender, then drain and mash until smooth.
Step 2:
Mix in starch – Add potato starch and knead until a soft dough forms.
Step 3:
Shape and fill – Take a piece of dough, make an indent, and fill with mozzarella cheese. Seal it back up.
Step 4:
Fry until golden – Heat oil in a pan and cook each mochi for about 3 minutes per side until crisp.
Step 5:
Prepare the glaze – Simmer soy sauce, dark soy sauce, mirin, sugar, and butter until thickened.
Step 6:
Brush and serve – Skewer the mochi, brush with glaze, wrap with nori, and enjoy while warm.
Hint: Use a potato ricer or pass potatoes through a sieve to make them extra smooth.
Substitutions and Variations
- Potato starch → It should be potato starch since they are potato mochi. However you can use glutinous rice flour or tapioca starch. It may be a different texture though.
- Mozzarella cheese → Any melty cheese like cheddar or gouda will do.
- Nori → Try sesame seeds or skip if you don’t have seaweed sheets.
- Spicy kick – Add chili flakes or gochujang to the glaze.
- Sweet version – Replace the cheese with sweet red bean paste.
- Bite-sized – Make smaller mochi balls for easy party snacks.
Equipment
You do need some equipment for this recipe:
- Large pot (for boiling potatoes)
- Mixing bowl
- Potato masher or fork
- Frying pan
- Small saucepan (for glaze)
- Wooden skewers
Storage
Potato Mochi are best eaten fresh, but you can:
- Avoid freezing, as the texture may change.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Keep sauce separate and reheat the mochi in a pan or air fryer to restore crispiness. Then glaze.
Top Tip
Don’t overfill with cheese. ust a small amount is enough to get a gooey center without leaking during frying.
FAQ
It’s crispy on the outside, chewy on the inside, with a melty cheese core and sweet-savory glaze. Think of it as a Japanese comfort snack.
Yes! This is a fan-inspired version based on Zenitsu’s snack in Swordsmith Village Arc, Episode 11. The anime doesn’t give a recipe, but Potato Mochi is a real dish.
Yes, you can pan-sear with minimal oil or even air fry, but shallow-frying gives the best golden crust.
Potato Mochi (Imo Mochi) from Demon Slayer
Crispy and chewy potato mochi filled with gooey mozzarella cheese. Then glazed with a delicious umami sauce. Inspired by Demon Slayer the anime.
Ingredients
- 2 medium potatoes, quartered (350g)
- 3 tablespoon potato starch
- Shredded mozzarella cheese
- Oil
Sauce/glaze
- 1 tablespoon soy sauce
- 2 tablespoon dark soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1 tablespoon butter
Additional
- 1 nori sheet, cut into squares
Instructions
- Add potatoes to water and boil for 10-15 min or until fork tender. Drain and transfer to a large bowl and mash. Add potato starch and mix through.
- Grab a ball of potato dough and use your thumb to make an indent. Fill the divot with shredded mozzarella cheese and cover with more dough.
- In a oiled pan, shallow fry the potato mochi on each side for 3 minutes or until golden brown. Remove, allow to cool, and add them to skewers.
- To make the sauce/glaze, in a small saucepan, mix together soy sauce, dark soy sauce, mirin, sugar, and butter. Allow to simmer for 3 minutes or until thickened. Brush the glaze onto the mochi.
- Finally, add squares of nori to each mochi and enjoy immediately.
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