How to make Isobe-yaki and Inari-mochi using leftover mochi (recipe) / Mochi / Japan

mochi

🥗Healthier: rice cakes

💰Cheaper: polenta

Rice cakes provide a similar texture with fewer calories.

nori seaweed

🥗Healthier: kale chips

💰Cheaper: lettuce

Kale chips offer a crunchy alternative, while lettuce is more accessible.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos are often less expensive.

mirin

🥗Healthier: rice vinegar

💰Cheaper: sugar syrup

Rice vinegar adds acidity, while sugar syrup mimics sweetness.

Put soy sauce and sugar in a pot and simmer over medium heat until melted.

Bake on a wire rack or in the toaster until browned and soft.

Spread the mochi on the sauce.

Sandwich the mochi with seaweed and it's done.

Make a slit in the fried tofu and stuff it with mochi.

If it doesn't fit, cut it.

Secure the cut end with a toothpick.

Add water, soy sauce, sugar, mirin, dashi, and mochi to a pot, cover with a lid, and bring to a simmer over medium heat.

When the mochi becomes soft, remove the lid and simmer until the liquid evaporates to a certain extent and it's done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens