Boil the potatoes: Peel and cut the potatoes into chunks. Place in a pot of water, bring to a boil, and cook until fork-tender (about 10–12 minutes). Drain and let them steam for a minute to remove excess moisture.

Mash and mix: While still warm, mash the potatoes until smooth. Add the potato starch and a pinch of salt, mixing thoroughly. The dough should be soft but pliable—similar to play dough.

Shape the mochi: Divide the mixture into equal portions (4–6 pieces). Roll each into a ball, then flatten slightly into a round disc.

Pan-fry to perfection: Heat oil in a non-stick skillet over medium heat. Place the mochi in the pan and cook until golden and crispy on both sides—about 3–4 minutes per side. Remove and set aside.

Make the glaze: In the same pan, combine soy sauce, mirin, and sugar. Let it bubble and reduce slightly into a syrupy glaze. Toss the fried mochi back into the pan and coat both sides evenly.

Serve and enjoy: Serve warm, ideally right off the pan. The texture is best when freshly made—crispy edges, chewy centers, and that addictive glaze on every bite.