Isobe Mochi & Kinako Mochi

Introduction

These two classic Japanese mochi recipes are simple ways to enjoy chewy rice cakes at home. Isobe Yaki is savory, with soy sauce and crisp nori, while Kinako Mochi is soft and sweet with a nutty roasted soybean coating. Both require only a few ingredients and come together in minutes.

Ingredients

[Servings : 1-2]

Isobe Yaki Mochi (Soy Sauce Mochi)

• Mochi (Japanese rice cakes): 1–2 pieces
• Soy sauce: 1–2 tsp
• Nori (seaweed): 1–2 sheets

Kinako Mochi

• Mochi (Japanese rice cakes): 1–2 pieces
• Kinako (roasted soybean flour): 1 tbsp
• Sugar: 1 tbsp

Instruction

Isobe Yaki Mochi (Soy Sauce Mochi)

1. Heat a little oil in a frying pan and cook the mochi on both sides until lightly golden and soft inside. Alternatively, toast until puffed and tender.
2. Brush the warm mochi with soy sauce.
3. Wrap each piece with nori and serve immediately.

Kinako Mochi

1. Mix the kinako and sugar together in a small bowl.
2. Lightly dip the mochi in water and microwave at 500W for about 1½–2 minutes, or until soft.
3. Coat the softened mochi generously with the kinako-sugar mixture.
4. Cut into bite-size pieces, if desired, and serve immediately.

Tips

• Kinako mochi begins to firm up as it cools, so it’s best enjoyed while still soft and warm.
• Keep an eye on mochi while microwaving, as cooking time can vary depending on the size and type of mochi.
• Both white mochi and brown rice mochi work well; their color and texture may differ slightly.
• For Isobe Yaki, add the soy sauce while the mochi is still hot so the savory flavor coats it well.