Chīzu Imomochi with Soy-Honey Glaze

My friend Yuki brought these to a potluck once, still warm in a foil-lined box, and I watched them disappear in minutes. The crispy golden crust gave way to soft potato dough wrapped around melted cheese, all coated in a glossy, slightly sweet soy glaze. I begged her for the recipe that night, scribbling notes on a napkin while she laughed at my urgency. She told me her grandmother used to make these after school, frying them in batches while the kids did homework at the table. I made my first batch the following weekend and burned the glaze twice before getting it right.

I started making these on rainy Sunday afternoons when I needed something comforting but didnt want to turn on the oven. My neighbor could smell the glaze caramelizing from across the hall and started knocking on my door with hopeful looks. Now I double the batch every time because I know half will be gone before they even cool. Theres something about the smell of soy sauce and honey bubbling in the pan that makes a small apartment feel like home.

Ingredients

• Russet potatoes: Their starchy texture makes the dough hold together beautifully without being gummy, and they mash smoother than waxy varieties.
• Potato starch: This is what gives the mochi its signature chewy bounce; cornstarch works in a pinch but the texture wont be quite as stretchy.
• Unsalted butter: A small amount adds richness to the dough and helps it brown evenly in the pan.
• Mozzarella cheese: It melts into gooey pockets without being too oily, though I sometimes sneak in a little sharp cheddar for extra flavor.
• Soy sauce: The salty backbone of the glaze; use low-sodium if you prefer to control the saltiness.
• Honey: Balances the soy with gentle sweetness and helps the glaze cling to the dumplings as it thickens.
• Mirin: Adds a subtle depth and slight tang that rounds out the glaze; dont skip it if you can help it.
• Rice vinegar: A touch of acidity brightens the whole dish and keeps the glaze from tasting flat.
• Neutral oil: Canola or vegetable oil works best for frying without adding competing flavors.

Instructions

Boil the potatoes:

Drop the chopped potatoes into salted boiling water and cook until a fork slides through easily, about 12 to 15 minutes. Drain them well so excess water doesnt make your dough too wet.

Mash and season:

Mash the hot potatoes until completely smooth, then stir in the butter and salt while theyre still warm. The heat helps the butter melt evenly through the mixture.

Form the dough:

Add the potato starch and knead gently until a soft, slightly sticky dough comes together. If it sticks to your hands too much, dust in a bit more starch, but dont overdo it or the dough will become stiff.

Shape and fill:

Divide the dough into 8 pieces, flatten each into a disc, and tuck a cheese cube in the center. Pinch the edges up and around to seal, rolling gently into a smooth ball.

Pan-fry until golden:

Heat the oil in a nonstick skillet over medium heat and add the dumplings, turning them every couple of minutes until all sides are crispy and golden brown. This takes about 6 to 8 minutes, and the kitchen will start to smell amazing.

Glaze and serve:

Mix the soy sauce, honey, mirin, and rice vinegar in a small bowl, then pour it into the skillet with the dumplings. Toss gently and let the sauce bubble and thicken for a minute or two until the dumplings are glossy and sticky.

Save

The first time I served these at a dinner party, my friend bit into one and cheese stretched across the table like a commercial. Everyone stopped talking and just stared, then reached for their own. I realized then that some recipes dont need fancy plating or explanations, they just need to taste like comfort and surprise you with how good something simple can be.

How to Store and Reheat

I usually eat these right away because theyre best warm and crispy, but leftovers keep in the fridge for up to two days in an airtight container. Reheat them in a hot skillet with a tiny bit of oil to bring back the crispy exterior, or pop them in a preheated oven at 375 degrees for about 8 minutes. The microwave will make them soft and gummy, so I avoid it unless Im desperate.

Variations to Try

Yuki told me her cousin sometimes adds finely chopped scallions or cooked bacon bits into the dough itself for extra flavor. Ive also swapped mozzarella for smoked gouda when I want something richer, and once I added a pinch of garlic powder to the mashed potatoes which was a hit. You can even make a spicy version by stirring a little gochugaru or chili flakes into the glaze.

Serving Suggestions

These are perfect as an appetizer before a bowl of ramen or alongside a crisp cucumber salad. I sometimes serve them with a small dish of extra soy sauce mixed with a drop of sesame oil for dipping. Theyre also great as a snack with cold beer or green tea on a lazy afternoon.

• Garnish with toasted sesame seeds and thinly sliced scallions for a restaurant-style finish.
• Serve them on a wooden board with pickled ginger or daikon on the side.
• Pair with a light miso soup to round out a simple but satisfying meal.

Save

Every time I make these, I think about that potluck and how a simple dish can spark so much joy around a table. Theyre a reminder that the best recipes are the ones you want to share, still warm, with the people you care about.

Recipe FAQ

→ Can I use a different type of cheese for the filling?

Yes, mozzarella works beautifully for its melt, but cheddar or gouda offer richer, sharper flavors. You can also use vegan cheese for a plant-based version.

→ What if I don't have potato starch?

Cornstarch is an excellent substitute and works just as well to bind the dough. The texture will be slightly different but still delicious and chewy.

→ How do I prevent the dumplings from sticking to the pan?

Use a nonstick skillet and ensure it's properly heated with oil before adding the dumplings. Turn them gently and don't overcrowd the pan.

→ Can these be made ahead and reheated?

Yes, you can prepare and pan-fry them ahead. Reheat in a skillet over medium heat with a splash of water, then add fresh glaze for best results.

→ Is this dish gluten-free?

It can be! Just ensure you use certified gluten-free soy sauce (tamari is a good option). The potatoes, starch, and other ingredients are naturally gluten-free.

→ What can I serve alongside Chīzu Imomochi?

These dumplings pair wonderfully with a fresh green salad, pickled vegetables, or miso soup. They also work as a side to grilled meats or fish.