Easiest Way to Make Homemade Isobe Yaki - Japanese grilled rice cake with soy sauce, sugar and seaweed
Hey everyone, it is John, welcome to our recipe page. Today, we're going to prepare a special dish, Recipe of Super Quick Homemade Isobe Yaki - Japanese grilled rice cake with soy sauce, sugar and seaweed. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Isobe Yaki - Japanese grilled rice cake with soy sauce, sugar and seaweed, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Isobe Yaki - Japanese grilled rice cake with soy sauce, sugar and seaweed delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Isobe Yaki - Japanese grilled rice cake with soy sauce, sugar and seaweed is 1 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Isobe Yaki - Japanese grilled rice cake with soy sauce, sugar and seaweed estimated approx 10 mins.
To begin with this particular recipe, we have to first prepare a few components. You can have Isobe Yaki - Japanese grilled rice cake with soy sauce, sugar and seaweed using 4 ingredients and 3 steps. Here is how you cook it.
Isobe Yaki (η£―ι¨ηΌγ) has always been one of my most favourite ways to cook mochi.
Tip: Soy sauce is easy to get burnt, so please add the sauce only after you stop the heat and quickly wrap with the seaweed!
Ingredients and spices that need to be Take to make Isobe Yaki - Japanese grilled rice cake with soy sauce, sugar and seaweed:
- 3 pieces Sato brand rice cake (Kiri mochi)
- 1 table spoon Soy sauce
- 1 table spoon Sugar
- 1/2 table spoon Water
Steps to make Isobe Yaki - Japanese grilled rice cake with soy sauce, sugar and seaweed
- Heat a frying pan, place 3 mochi and cook under the medium heat until the bottom side becomes brown. Turn them over and cover the pan with a lid. Wait until it puffs up.
- While cooking mochi, mix soy sauce, sugar and water in a small bowl.
- Once both sides are well cooked, stop the heat and pour the sauce over mochi. Wrap mochi with sea weed.
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