Isobeyaki is a simple yet delicious Japanese snack featuring warm, grilled mochi, brushed with a savory soy sauce glaze and wrapped in nori seaweed.
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What is isobeyaki?
Isobeyaki (磯辺焼き) is a Japanese dish made with kirimochi (which are cut, dried rice cakes, also used in making fried crunchy mochi).
The mochi is grilled or pan-fried, then coated in a soy sauce mixture and wrapped in seaweed, which is reminiscent to Korean seaweed rice snacks (bugak).
"Isobeyaki" roughly translates to "seaside-grilled," referring to the nori (seaweed) that wraps around the mochi.
Why you'll love this recipe
Minimal ingredients: this recipe for isobeyaki uses less than 5 pantry staples.
Quick & easy: it is ready in about 10 minutes.
Delicious snack: it has the perfect texture with a balance of salty, crunchy and chewy elements.
Great way to use kirimochi: if you happen to have leftover kirimochi from making crispy rice mochi nuggets (fried kirimochi/mochi bites).
Ingredients you'll need
- soy sauce: for flavor; if you're watching your sodium choose a low-sodium soy sauce and if gluten-free, use tamari
- granulated sugar: optional, for balance in flavor
- kirimochi blocks: dry mochi blocks made of glutinous rice
- seaweed (nori) sheet: dry, unsalted, cut into strips
Where to find?
You can find these ingredients at Japanese grocery stores or large Asian supermarkets.
Kirimochi is individually packaged per block and sold in bags.
How to make isobeyaki
Prepare the glaze:
Combine soy sauce and sugar (if using) in a small bowl and stir until the sugar dissolves. Set aside.
Cook the mochi:
Preheat a grill over medium heat.
Place the kirimochi on the grill and cook until puffed up and golden brown on both sides (about 5-7 minutes).
Remove the grilled, puffed up mochi from the heat and brush both sides with the soy sauce mixture, coating it evenly.
Wrap each piece of glazed mochi with a strip of nori. The residual heat from the mochi will soften the nori and help it stick.
Serve while the mochi is warm and chewy.
How to serve
Serve isobeyaki warm and fresh off the grill, while it is still soft and puffy.
Pair with matcha green tea, miso soup, oden, or other Japanese appetizers/snacks, such as fried mochi bites, crispy sushi rice, or yakitori.
How to store & reheat
Isobeyaki is best eaten fresh, on the same day it is made as mochi will harden as it cools.
If you need to reheat, microwave at 70% power in 10 second increments, until it just puffs up.
Do not overheat the mochi, or it will dry out and become hard and inedible.
Extra kirimochi?
Try these recipes!
Expert tips
For more flavor, you can add in a splash of mirin to the sauce, which will give it some sweetness.
About nori seaweed: there are various grades of nori, which can vary with color, ranging from black, green and purple-red.
As there are minimal ingredients to this grilled mochi recipe, choose the best quality nori seaweed you can get -- one that is shiny, dark colored, smooth, and has minimal holes.
Other delicious snack recipes you may like
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Isobeyaki (Japanese Grilled Mochi)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 1-2 tablespoon soy sauce or to your taste
- ½ teaspoon granulated sugar optional
- 4 blocks kirimochi
- 1 sheet nori seaweed cut into 4 strips
Instructions
Prepare the glaze:
- Combine soy sauce and sugar (if using) in a small bowl and stir until the sugar dissolves. Set aside.
Cook the mochi:
- Preheat a grill over medium heat.
- Place the kirimochi on the grill and cook until puffed up and golden brown on both sides (about 5-7 minutes).
- Remove the grilled, puffed up mochi from the heat and brush both sides with the soy sauce mixture, coating it evenly.
- Wrap each piece of glazed mochi with a strip of nori. The residual heat from the mochi will soften the nori and help it stick.
- Serve while the mochi is warm and chewy.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
How interesting! I've only had dessert mochi, and I didn't know you could grill them. These savoury variations look and sound amazing!
Michelle
Yes, mochi is so versatile -- can be eaten sweet or savory! Thanks Ben!
Dawn
I've never tried a savoury mochi before but I would certainly love to! Looks like such a delicious snack!
Michelle
Thanks Dawn, mochi is so versatile! 🙂
David @ Spiced
That is crazy how the kirimochi puff up so much! I saw grilled, and I knew I was all in on this recipe. It's definitely grilling season here, so I need to give these a try!
Michelle
Yeah! The kirimochi really does balloon up when it gets warm! Thanks David!
Raymund | angsarap.net
Grilled mochi wrapped in nori? Now that’s a snack worth obsessing over! Love how the soy glaze caramelizes into sticky-sweet perfection, and that contrast of chewy mochi and crisp seaweed? Genius. Perfect with matcha for a quick bite that feels like a treat.
Michelle
Thanks Raymund! Pairing it with matcha is such a wonderful idea! 🙂