Isobeyaki

Mochi is pan fried (or grilled or toasted!) until the exterior gets nice and crisp. Brush with a soy sauce glaze and wrap a piece of nori (seaweed) around the mochi. Eat, devour, and enjoy! It's both hot and savory, crisp and chewy. A wonderful and deeply satisfying snack.

Provided by: Onolicious Hawaii

Categories: Hawaii Recipes

Time: 15 min

Yield: 2 servings

Number Of Ingredients: 4

Reviews:

Ingredients:

Prep Time

24 mins

Cook Time

1:28 hours

Total Time

2:23 hours

2 pieces kirimochi
2 tablespoons soy sauce
2 tablespoons mirin
1 sheet of nori
Steps:
Prepare the soy sauce glaze: mix together the soy sauce and mirin in a small pot or saucepan. Gently warm the mixture over medium heat until the mixture thickens and gets a little sticky. Set aside.
Cook the kirimochi pieces: in a pan over medium heat, place the kirimochi pieces flat on the pan (no need to grease the pan). Pan fry for 2-3 minutes on each side until the kirimochi starts turning a nice, golden color and puffs up. If you like it more crisp, you can cook it longer. Just make sure not to burn it. Note: You can also grill or cook the kirimochi in the toaster oven.
Cut the nori sheet into six smaller rectangular pieces. You'll need one piece of cut nori for each piece of kirimochi.
Place one piece of cut nori on a plate. Put the cooked kirimochi on top of half the nori. Brush the top of the kirimochi with the soy sauce glaze.
Fold the other half of the cut nori piece over the top of the mochi (the soy sauce glaze will help the nori "stick" to the kirimochi).
Repeat steps 4-5 with the second piece of kirimochi.
Pick it up with your fingers, eat and enjoy! Such a tasty, hot, and savory snack ^_^