Isobeyaki Japanese Rice Cake
A simple isobeyaki-style Japanese rice cake dish features mochi pan-fried in olive oil, served with soy sauce, and optionally wrapped in dried seaweed.
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Instructions
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Heat olive oil in a small nonstick skillet over medium-high heat until it is hot.
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Add frozen or fresh mochi to the pan and pan-fry each side for 2 to 3 minutes, or until the exterior is crisp and golden brown and the center is chewy.
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Immediately plate the mochi and drizzle with soy sauce.
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Optionally, wrap the soy sauce-drizzled mochi in dried seasoned seaweed.
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For a sweet variation, mix equal parts soy sauce and sugar, then drizzle this mixture over the mochi instead of plain soy sauce.