Isobeyaki Mochi with Cheese
Isobeyaki Mochi with Cheese
Give plain mochi a delicious umami punch with my easy Isobeyaki Mochi with Cheese. Dipped in soy sauce and wrapped in nori seaweed, it’s a popular way to enjoy glutinous rice cakes as a satisfying snack on Japanese New Year or anytime.
Ready in: 20 minutes
Serves: 2
Complexity: Very easy
kcal: 168
Share
Ingredients
4 Japanese rice cakes (kiri mochi)
2 tbsp soy sauce
1 tbsp sugar
Nori (dried laver seaweed) (I used seasoned ajitsuke nori)
2 slices cheese (any kind)
Directions
To Make the Sweet Soy Sauce:
Combine soy sauce and sugar in a microwave-safe bowl. Microwave it briefly until the sugar melts. Stir to dissolve and set aside.
To Grill and Toast the Mochi:
Place a sheet of baking paper in a cold frying pan. Evenly space 4 Japanese rice cake (kiri mochi) on top.
How to Toast Mochi 1:
Turn on the heat to medium-low and cover with a lid. Cook each side for about 5–6 minutes, until it puffs up and is toasted brown. Tip: The lid is optional, but I find it helpful to use in the beginning to speed up the process and facilitate cooking. Once the mochi starts to puff, it will become too tall, so we can't cover it.
How to Toast Mochi 2:
Open the lid and check a few times. When the mochi starts to puff up, gently press them down with your fingers once, so they have a nice toasted mark on the bottom surface.
How to Toast Mochi 3:
Once browned, flip it over and toast the other side for 5–6 minutes until puffed and browned. Again, gently press it down in the beginning for even browning. Once puffed and soft in the middle, transfer to a plate.
How to Toast Mochi 4:
To Make the Isobeyaki
The classic version: Press down on the puffed mochi with your hand to flatten it. Then, roll it in the sweet soy sauce to coat completely. Wrap it with nori. Tip: I typically use two pieces of ajitsuke nori per mochi.
Isobeyaki Mochi 2
My family's version with cheese: Cut 2 slices cheese in half. Fold them in thirds.
Isobeyaki Mochi 4
Use your hand to press down and flatten the puffed mochi. Then, roll it in the sweet soy sauce to coat completely. Then, pull apart the mochi to extend it.
Isobeyaki Mochi 5
Place the cheese inside and fold the mochi over it to cover. Wrap it with nori.
Isobeyaki Mochi 6
To Serve
Serve immediately with chopsticks and enjoy!
Isobeyaki Mochi 7
To Store:
It’s best to cook the mochi right before you serve it, as it will harden as it cools. I recommend preparing only as much as you can consume.
Inspired by Namiko Chen