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 ^_^ |