|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 0g||2%|
|Total Sugars 33g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Mochi is a plain rice cake, a traditional ingredient in Japanese cooking. Mostly thought of outside of Japan as a small round sweet confection, plain mochi is very mild in flavor and can take on savory flavors as well. Mochi add a lot of texture to many dishes like ozoni, udon, or miso soup in addition to being made with sweet ingredients as a dessert or snack. We grill store-bought mochi and present it with three sweet toppings for a wonderful snack, side dish, appetizer, or breakfast treat.
Grilled rice cakes are probably one of the most rustic and traditional ways in which plain traditional rice cakes are enjoyed. When done, they're chewy and soft with a delicious toasted flavor. Usually bought already cut and individually wrapped, "kiri mochi" are shelf-stable dry rice cakes easily available in Asian markets or online. Pounding cooked short-grain rice at home is also and option, though a labor-intensive one.
Traditionally, grilled mochi is enjoyed either with soy sauce sweetened with sugar and wrapped in dried seaweed such as isobeyaki mochi, or with sweetened kinako soy bean powder for kinako mochi. The mochi flavors in our recipe are traditional but mochi can be enhanced with other interesting seasonings, such as ginger, ra-yu chile oil, togarashi red chile pepper, and sweet miso. Be mindful that mochi is extremely thick and chewy, so it is very important to take small bites and chew very well to avoid choking—a common hazard in Japan, despite the country's love of mochi.
Gather the ingredients.
Using a griddle or grill pan, coat the surface with a nonstick cooking spray, and heat over medium-high.
When the grill pan is ready, place mochi onto the grill and allow it to cook for about 8 to 10 minutes. The mochi is ready when it has puffed up a bit and has reached your desired color and texture.
For assembling, choose your toppings. You could either mix the soy sauce and sugar and drizzle it over the mochi and wrap it in a strip of nori, sprinkle the mochi with sweet kinako powder, or top the rice cakes with a spoonful or two of anko. Use the sweetened soy sauce can as a dip, too.
What Are Anko and Kinako?
Anko is a widely used ingredient in Japanese cuisine, a paste made of sweetened adzuki beans and sugar. It can be red in color from the husk of the cooked beans or lighter in color if the husks are removed before grinding the beans. There are also a dried version and one made of sweetened unground beans, but the canned or refrigerated sweetened paste is the easiest to find and use.
Kinako is roasted soy flour, also traditionally used in many Japanese dishes. The roasted beans are made into flour—some brands remove the husks before processing and some don't. It's used as a topping for sweet confections or added to milk or water to make a fortified beverage.
- Shelf-stable packaged dried mochi really puffs up when grilled. After allowing it to cool for a moment, gently smash the puffed mochi with the palm of your hand or a spatula so that it is a manageable height to work with.
- Use your toaster oven to grill mochi, just be sure to place it on a piece of foil, especially if it's fresh mochi, as it tends to expand quickly after it puffs up and can drip everywhere.