Isobeyaki — Grilled Mochi with Seaweed Wrap
Plump, soft rice cakes (mochi) grilled until beautifully golden and blistered, brushed generously with a glossy sweet-savoury soy glaze, then wrapped snugly in a strip of fragrant toasted nori seaweed. Crisp outside, irresistibly chewy and pillowy within — each bite delivers the perfect contrast of sticky-sweet glaze, salty umami seaweed, and warm, soft mochi. A beloved Japanese snack — naturally plant-based, simple, and utterly delicious!
Shared by yuki
Time
20 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Mochi Base;
- 300 g fresh or dried square rice cakes (kiri-mochi) — rehydrated if dried
- 1 tbsp neutral oil — for grilling
- #Sweet-Savoury Glaze;
- 2 tbsp soy sauce
- 2 tbsp mirin (vegan) or 1½ tbsp maple syrup + ½ tbsp water
- 1 tbsp coconut sugar or brown sugar.. ½ tsp toasted sesame oil
- 1 tsp cornstarch + 1 tbsp water — slurry (optional, for extra gloss)
- #Wrapper;
- 2–3 sheets toasted nori — cut into thin strips approx. 2 cm wide
👩🍳 Instructions
- 1
Make the glaze: Combine soy sauce, mirin, and sugar in a small pan. Simmer over low heat 2–3 minutes until sugar dissolves and sauce thickens slightly into a smooth, brushable glaze. Stir in slurry if using, cook briefly to glossy consistency. Set aside.
- 2
Grill the mochi: Heat oil in a non-stick pan or grill pan over medium heat. Place mochi pieces — do not crowd. Cook 3–5 minutes per side until puffed up, golden, and blistered with lovely charred spots. Press gently with spatula occasionally so they cook evenly.
- 3
Glaze while hot: Brush both sides generously with the warm glaze — the heat makes it cling beautifully and caramelise lightly.
- 4
Wrap in nori: Immediately wrap each mochi snugly around the middle with a strip of toasted nori. The residual warmth helps the seaweed soften slightly and stick firmly.
- 5
Serve: Enjoy straight away while hot and wonderfully chewy — best eaten fresh!