Easy & Delicious Grilled Mochi Recipe with Soy Sauce and Nori – Traditional Japanese Yakimochi

Discover the art of making yakimochi, a delightful Japanese treat that combines the chewy texture of mochi with the savory flavors of soy sauce and nori. This recipe guides you through creating mochi from scratch using a stand mixer, then grilling and seasoning it for a perfect blend of traditional taste and modern convenience.

Mochi, a rice cake made from glutinous rice, has been a staple in Japanese cuisine for centuries. Traditionally made through a labor-intensive pounding process called mochitsuki, our recipe simplifies the technique while preserving the authentic flavor and texture. Whether you’re celebrating the Japanese New Year or simply craving a unique snack, this homemade yakimochi is sure to impress.

Ingredients

For the Mochi:

• 2 1/4 cups sweet glutinous rice, such as mochigome (14 1/3 oz; 405g)
• 2 1/4 cups (540ml) water
• Potato starch, as needed

For the Sauce and Serving:

• 1/2 cup (120ml) mirin
• 1/2 cup (120ml) cold water
• 1/4 cup (60ml) light soy sauce (Usukuchi shoyu)
• 1/4 cup granulated sugar (1 3/4 ounces; 50g)
• 1 tablespoon (12g) potato starch
• 2 full-sized nori sheets, cut into 2-inch by 7-inch strips (optional)

Directions

1. Begin by combining the glutinous rice and water in your rice cooker. Cook according to the “white rice” setting until the grains are translucent and fully cooked, which typically takes about 45 minutes.
2. While the rice cooks, prepare your stand mixer. Bring 3 quarts of water to a boil in a large pot. Pour 4 cups of this boiling water into the stand mixer bowl to warm it up, then discard the water. This step helps maintain the heat of the rice during the mixing process.
3. Once the rice is cooked, transfer it immediately to the warmed stand mixer bowl. Using the dough hook attachment, mix on medium speed for about 2 minutes until the rice forms a coarse paste. Stop the mixer and use a hot, moist silicone spatula to scrape the rice back to the center of the bowl. Continue mixing for another minute to achieve a smoother consistency.
4. Switch to the paddle attachment, making sure to scrape any excess paste from the dough hook. Mix on medium speed for 3 to 5 minutes, stopping occasionally to scrape down the sides with the hot spatula. The goal is to achieve a smooth, pliable dough with minimal visible grains.
5. Prepare a 9- by 13-inch rimmed baking sheet or dish by dusting it liberally with potato starch. Transfer the mochi dough to the prepared pan and dust the top with more potato starch. Using clean, dry hands, press the dough evenly to the edges of the pan, aiming for a thickness of about 1/2 inch.
6. Place the pan in the freezer for about 1 hour. The mochi should be firm but not frozen, with edges that release easily from the pan.
7. Once chilled, transfer the mochi to a large cutting board. Using a sharp knife, cut the dough into 2- by 3-inch rectangles. You should end up with 14 to 16 portions. Remember to wipe the knife with a damp paper towel between cuts for clean edges.
8. Arrange the cut mochi pieces on a wire rack and let them dry at room temperature for 24 hours. Flip the pieces once after 12 hours to ensure even drying. The surface should become firm and lose its stickiness.
9. For the sauce, whisk together mirin, cold water, soy sauce, sugar, and potato starch in a medium saucepan. Heat the mixture over medium heat, stirring occasionally, until it thickens and becomes glossy, about 4 to 6 minutes. Transfer to a heatproof bowl and let it cool to room temperature.
10. When ready to serve, prepare a rimmed baking sheet lined with foil. Brush excess potato starch from the mochi pieces and arrange them on the sheet.
11. Using a blowtorch, toast the tops and sides of each mochi piece until they puff up and blister. Flip and repeat to ensure even cooking. Don’t worry if some pieces char slightly – this adds to the flavor! If you don’t have a blowtorch, you can use a broiler, but be aware that it may be harder to achieve even browning.
12. Transfer the grilled mochi to a wire rack and brush each piece generously with the prepared sauce. If desired, wrap each mochi in a strip of nori, placing it seam-side down.
13. Serve your homemade yakimochi immediately and enjoy the perfect balance of chewy, crispy textures and savory flavors!

Recipe Notes

Don’t be alarmed if your mochi puffs up dramatically or even bursts while being torched – this is normal and adds to the unique texture of yakimochi. Remember to use only glutinous rice for this recipe, as regular rice won’t provide the signature chewiness of mochi.

Make-Ahead and Storage Tips

If you want to prepare mochi in advance, you can freeze the dried, ungrilled pieces for up to two weeks. Store them in a single layer in a ziplock bag to prevent sticking. When you’re ready to enjoy them, simply thaw and grill as directed in the recipe.

Nutritional Facts