Broiled Mochi with Nori Seaweed

Broiled Mochi with Nori Seaweed

9

"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

17 m servings 109 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

9
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...

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...

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...!...

My mom has a mochi maker and regularly makes mochi at home, especially at the new year. I'm toasting some home made mochi now! Anyway I'm half Japanese mom is full, and we keep ours frozen. We p...

This is my favorite snack. Mochi has to be moistened for seaweed to stick. I always use a toaster to bake mochi. You can find packaged mochi that is not frozen in a japanse grocery store.

Are we supposed to thaw the mochi first? Otherwise it doesn't absorb the soy sauce (not that we'd want it to absorb an entire half-cup anyway). How do you get the nori to stick once the mochi is...

Use Mugwort flavoured Nori! Thaw it out and ENJOY!

I didn't care for this recipe at all, and neither did my family. I would have given it only 1 star, but I think part of the problem was just in the nature of the mochi cake being so sticky and ...

I didn't bother dipping the mochi in soy sauce before broiling them until they were slightly browned and puffed up. Wrapped it in a piece of seaweed and dipped it in soy sauce - delicious.