Search thousands of recipes reviewed by home cooks like you.

Broiled Mochi with Nori Seaweed

Broiled Mochi with Nori Seaweed

  • Prep

  • Cook

  • Ready In

Naomi

Mochi is a sweet, short-grained, very glutinous rice with a high starch content. Mochi is commonly used to make rice cakes, for which it is pounded in large tubs until it becomes extremely sticky. It is then formed into balls or squares, which can be found in Japanese markets. Mochi is also used in confections and rice dishes. It can be bought in most any Japanese grocery store. This is a delicious way to eat it!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 907 mg
  • 36%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 450 degrees F (275 degrees C).
  2. Dip mochi into soy sauce, then place on a baking sheet. Let bake for about 5 minutes, or until heated through.
  3. While mochi is cooking, cut the dried seaweed into 8 strips. Place these strips in a large frying pan over medium heat. When they are warmed, after approximately 1 to 2 minutes, remove them from the heat.
  4. Wrap each mochi cake in seaweed; serve warm.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

eriko
17
7/9/2007

I was very excited to see this recipe! If you make your own mochi, it's even better (i have a mochi machine that kneads the glutenous rice like a bread machine). If the texture of the mochi is like 'hardened glue,' it probably has not been cooked all the way through. My favorite way to eat mochi is the basic way, grilled on the stove, with soy sauce on it. The mochi should be crisp on the outside and very soft on the inside.

lelyand
12
12/24/2005

Yes, defrost the mochi before dipping it. I've never had to grease a pan, but it might help. Also a toaster oven often works best for this dish because you need very direct intense heat to get the mochi to toast correctly. It should be quite obvious when it's done: it will puff up and the top should be a rich brown. Be careful of burning though, because burnt soy sauce is particularly nasty. You may also wish to serve it alongside additional soy sauce for dipping. If you are new to mochi, please be aware that it can be dangerous if not chewed properly, and that frankly it isn't for everyone. I hope that helps.

Craftdinner
11
2/23/2009

These are my favorite.. even tastier if you add a slice of sharp cheddar inside the nori.. it doesn't sound very Japanese with cheese but this was how it was served to me by a Japanese lady...!! mmmmmm