Japanese · Lunch
Grilled Rice Cakes with Soy Sauce
Pan-grilled mochi rice cakes with charred, blistered exteriors and chewy centers, brushed with a soy-mirin-sugar glaze that caramelizes into a sticky lacquer. Finished with toasted nori strips and scallion, this yaki mochi is served warm as a savory snack.
$3
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
339Calories
6.6gProtein
5.4gFat
68.4gCarbs
10.8gSugar
1.8gFiber
905mgSodium
0mgChol
0.8gSat Fat
95mgPotassium
35mgCalcium
1mgIron
0mcgVitamin B12
1.5mgVitamin C
vegetarian
vegan
low-calorie
rich-umami
hidden-gems
quick-lunch
vegan
low-calorie
Instructions
1
Prep
Whisk soy sauce, mirin, and sugar together in a small bowl until sugar dissolves, about 30 seconds. Set the glaze aside.
2
Grill
Brush a nonstick skillet with sesame oil and heat over medium. Add mochi cakes and grill 3 to 4 minutes per side until puffed and deeply browned.
3
Glaze
Reduce heat to medium-low, spoon glaze over cakes, and turn every 20 seconds for 2 minutes until sticky and clinging. Work quickly to avoid scorching.
4
Plate
Transfer to a small plate. Cut nori into thin strips, wrap each cake, and scatter scallion and sesame seeds over warm cakes.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about 4 small cakes mochi rice cakes
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sugar-white
- 11 sheet nori
- 2 tsp2 tsp scallion
- 2 tsp2 tsp sesame-oil
- 1/2 tsp1/2 tsp sesame-seeds
