How to Grill Kiri Mochi (Yakimochi Recipe)
Learn to make toasted Japanese rice cakes using the stovetop or oven with my Yakimochi recipe: How to Grill Kiri Mochi. A quick and easy way to enjoy dried, plain mochi from your pantry!
Ingredients
- 4 pieces Japanese rice cake (kiri mochi) (you can buy it in Japanese grocery stores or on Amazon)
Instructions
Oven Method
- Preheat: Place the oven rack in the middle position and preheat the broiler on High, or a toaster oven at 400ºF (200ºC), for 3 minutes. Set an ungreased, oven-safe wire rack in a baking sheet and place the mochi on top. Put in the preheated oven and set a timer for 3 minutes.
- Flip the mochi after 3 minutes, when the top is light golden and starting to puff.
- Grill until puffed, golden brown, and soft inside, about 3 minutes. Remove and serve immediately.Nami's Tip: Remove from the oven as soon as they puff up. If you cook them too long, the hot and molten mochi can burst from the center and overflow.
Stovetop Method
- Line a cold frying pan with parchment paper and set the kiri mochi pieces on top.
- Turn on the heat to medium-low and cover with a lid. Set the timer for 5 minutes.Nami's Tip: Covering the pan traps heat and moisture, helping the mochi cook evenly.
- Occasionally lift the lid to check if the mochi is puffing up. When the mochi begins to puff, remove the lid. If the bottom develops golden toast marks in only one spot (see the photo), press down gently once to encourage even toasting.
- After 5 minutes, flip and grill on the other side until puffed, browned, and soft inside, about 5–6 minutes. Remove and serve immediately.Nami's Tip: Remove from the heat as soon as they puff up. If you cook them too long, the hot and molten mochi can burst from the center and overflow.
To Serve
- Serve hot in your favorite recipes like Kinako Mochi, Isobeyaki Mochi with Cheese, Zunda Mochi, Zenzai, and Udon Noodle Soup with Toasted Mochi. See Notes below for more details.Nami's Tip: The grilled mochi will harden as it cools, so serve it hot for the best chewy texture!
To Store
- It’s best to cook yakimochi right before you serve it, as it will harden as it cools. I recommend preparing only as much as you can consume. For the kiri mochi, store it unopened in a dark, cool place away from humidity. Kiri mochi is a shelf-stable product and should last for several months in a vacuum-sealed package.
Notes
More Serving Suggestions
Once grilled, yakimochi is delicious in soups and desserts. Try serving it these ways for a snack any time of day:
- Soy sauce (+ sugar) – Coat with soy sauce with optional sugar.
- Soy sauce + nori seaweed – Coat with sweet soy sauce and wrap in nori seaweed. My family also loves adding a slice cheese in between for a savory twist for Isobeyaki Mochi.
- Soy sauce + grated daikon – Top with lightly drained grated daikon, then drizzle with soy sauce.
- Kinako – Smash it, dip briefly in hot water, then coat with sweetened roasted soybean flour to make Kinako Mochi.
- Anko Mochi – Gently smash the puffed mochi with your hand and stuff with a scoop of sweet red bean paste. See how in my recipe How to Enjoy Mochi.
- Zenzai – Toast small pieces and add to warm sweet red bean soup for a cozy wintertime dessert.
- Zunda Mochi – Top with sweet mashed edamame paste in this chewy dessert.
