Isobeyaki Mochi (Grilled Mochi with Soy Sauce and Nori)
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Grilled mochi dipped in soy sauce and wrapped in nori seaweed, this Isobeyaki Mochi is a delicious and easy Japanese snack that anybody can make with just 4 ingredients!
Previously, I showed you how to make Yaki Mochi (Grilled Mochi). Since the mochi tastes plain, you need to serve it with savory and sweet condiments to make it more flavorful.
Today, I will show you how to add an umami, savory punch to the yaki mochi with this Isobeyaki Mochi recipe. It is very easy and quick to make. Grab freshly grilled mochi and season with soy sauce, roll it up in nori seaweed.
This Japanese snack is crispy on the outside, chewy on the inside, and packed with rich and salty flavor from the soy sauce and nori seaweed. Are you ready to try one? Get ready for the ultimate treat.
Ingredients You Need
- Kiri mochi. Kiri mochi is a dried and precut Japanese mochi rice cake. It comes in a rectangle or round shape and is wrapped individually in plastic. Drying makes this rice cake shelf-stable for many months, which makes it very convenient and you can enjoy it year-round. It is made only with glutinous rice. There is no added sugar in kiri mochi, so it is not sweet and has no flavor. When you take it out of the package, it has a hard texture. You have to cook it to soften it up.
- Nori. Roasted seaweed sheets are commonly used in Japanese cuisine, particularly for making sushi and onigiri (rice balls). It can be found at Asian supermarkets or online. Cut them into smaller strips so that the sheets fit the mochi.
- Soy sauce. If you need to keep this gluten-free, you can substitute it with tamari sauce.
- Sugar. To sweeten the soy sauce a little bit. You can use white sugar or brown sugar. You can skip sugar if preferred.
Where to Buy Kiri Mochi
You can find kiri mochi at Japanese and Asian grocery stores in the dried food aisle. It is also available on Amazon.
Serve While Still Hot
It is best to cook Isobeyaki Mochi right before you serve it. When the mochi is still fresh and hot, it has the best chewy texture. The mochi will harden as it cools. I recommend preparing only as much as you can consume.
More Japanese Snack Recipes
- Matcha Creme Brulee
- Tofu Mitarashi Dango
- Black Sesame Cookies
- Black Sesame Madeleines
- Matcha Panna Cotta
Ingredients
- 4 pieces kiri mochi
- 4 strips nori or roasted seaweed
- 2 tbsp soy sauce
- 1 tbsp sugar
Instructions
- In a small bowl, mix soy sauce and sugar until the sugar is dissolved. You can also microwave it briefly so that the sugar melts faster.
- Stovetop method. Grill kiri mochi for 5 minutes on each side on low heat. Pan fry until browned on each side, puffed, and soft in the center.
- Oven/toaster method. Preheat the broiler on high heat and grill the mochi for 3-4 minutes on each side.
- Air fryer method. Spray the air fryer basket with cooking spray and place kiri mochi. Air fry at 400F/200°C for 6-8 minutes, flip halfway for even browning.
- Grill method. Grill over an open flame until the exterior is evenly brown and puffed.
- Immediately dip and roll freshly grilled mochi in soy sauce mixture until the mochi is fully coated with soy sauce.
- Wrap the coated grilled mochi with nori. Serve immediately.
Notes
Video
Nutrition
Simple and quick snack!