Place one piece of nori on a plate. Put the cooked kirimochi on top of half the nori. Careful, the kirimochi will be hot! Brush the top of the kirimochi with some of the soy sauce glaze. Use a spoon if you don't have a brush. There are different ways to do this. Some people don't cook the mixture, but instead just brush the kirimochi with the (uncooked) soy sauce and mirin mixture while cooking the kirimochi. Make sure to brush both sides while cooking. This is common when grilling the kirimochi You can definitely do this if preferred. We usually panfry, but you can also cook the kirimochi on a grill or in the toaster oven. All three methods are delicious, do the one that is most convenient for you. Isobeyaki Recipe

Protip 1: If you prefer the mochi exterior more crisp/browned, can cook it longer. Just make sure not to burn it. I'm a born and raised Hawaii local who loves everything about Hawaii (especially the food). I’m excited to share recipes from our island home, favorite restaurants, and Hawaii travel tips Cook the kirimochi pieces: in a pan over medium heat, place the kirimochi pieces flat on the pan (no need to grease the pan). Pan fry for 2-3 minutes on each side until the kirimochi starts turning a nice, golden color and puffs up. If you like it more crisp, you can cook it longer. Just make sure not to burn it. Note: You can also grill or cook the kirimochi in the toaster oven. Cut the nori sheet into smaller rectangular pieces (we usually cut into six pieces but you can make it bigger or smaller depending on how much nori you want wrapped around the kirimochi).Isobeyaki is yakimochi that is grilled with soy sauce and wrapped with nori. Mochi with the cooked soy sauce-mirin mixture brushed on top. Soy Sauce Mixture 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. The soy sauce is savory and the mirin is sweet. Together, they make a delicious and classic flavor combination.

Isobeyaki is mochi that is cooked (panfry, grill, or toast!) until the exterior turns golden and crisp. Brush the mochi with a soy sauce glaze and wrap a piece of nori (seaweed) around it. Eat, devour, and enjoy. It is hot and savory. Crisp and chewy. A wonderful and deeply satisfying handheld treat. Isobeyaki, ready to eat. Why This Recipe Works

FAQs and Tips

Place one piece of cut nori on a plate. Put the cooked kirimochi on top of half the nori. Brush the top of the kirimochi with the soy sauce glaze.

Cut the nori sheet into six smaller rectangular pieces. You'll need one piece of cut nori for each piece of kirimochi. Protip 2: You can also cook the kirimochi on the grill on in a toaster oven (we used to do the toaster oven mention a lot as kids! We panfry (you can also grill or cook in the toaster oven) the mochi until it's golden and crisp on the outside. Then brush with a soy sauce and mirin mixture. It's an excellent treat that takes little effort but is incredibly rewarding in flavor and satisfaction.