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Loading...Yakimochi is a beloved Japanese snack featuring mochi grilled until the outside turns golden and crisp while the inside stays wonderfully chewy. Brushed with a sweet-savory soy-mirin glaze, each bite delivers an irresistible contrast of textures. Serve it wrapped in crisp nori for an authentic touch that adds a briny, oceanic note.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 280 kcalCalories
- 8 gFat
- 1 gSaturated Fat
- 48 gCarbs
- 1 gFiber
- 4 gSugar
- 3 gProtein
- 580 mgSodium
- 60 mgPotassium
- 25 mgCalcium
- 1.5 mgIron
- 2 mgVitamin C
- 15 mcgVitamin A
Ingredients
For the rice cakes
- 4 pieces kirimochi (pre-cut Japanese rice cakes, about 100 g each)
- 1 tablespoon neutral oil (such as canola or vegetable oil)
For the soy-mirin glaze
- 2 tablespoons soy sauce (shoyu)
- 1 tablespoon mirin
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
For serving
- 2 sheets dried nori (seaweed), cut into 4 strips
- 1 tablespoon toasted white sesame seeds
- 2 green onions, finely sliced
- 1 tablespoon katsuobushi (bonito flakes), optional
Directions
- If the kirimochi is hard, toast each piece in a toaster oven for 1–2 minutes until lightly puffed and pliable, or briefly char over an open flame.
- In a small bowl, whisk together the soy sauce, mirin, sugar, and sesame oil until the sugar fully dissolves; set the glaze aside.
- Heat the neutral oil in a cast iron skillet or grill pan over medium heat until it just begins to shimmer.
- Place the mochi pieces flat on the pan and grill for 2–3 minutes per side, pressing gently with a spatula, until deeply golden and crisp on both surfaces.
- Reduce the heat to low and brush the glaze generously over both sides of each mochi, allowing it to caramelize for about 30 seconds per side.
- Working quickly, transfer each glazed mochi to a strip of nori and wrap it loosely so the seaweed sticks to the warm surface.
- Arrange the wrapped rice cakes on a serving plate and sprinkle with toasted sesame seeds and sliced green onions.
- Top with bonito flakes if using, and serve immediately while the exterior is crisp and the interior remains soft and stretchy.
Cook’s Notes
- Use kirimochi (pre-cut rectangular rice cakes) rather than round mochi, as they sit flat on the grill and cook evenly without rolling.
- Watch the glaze closely once it hits the pan — the sugar can scorch in seconds, so brush only during the final minute of cooking.
- For an extra-chewy center, microwave the mochi for 10–15 seconds before grilling to soften the interior.
- Eat yakimochi right away; mochi hardens quickly as it cools and loses its signature stretchy texture.
- For a sweet variation, skip the soy glaze and dust the hot mochi with kinako (roasted soybean powder) and sugar.
