Japanese Grilled Mochi Recipe

Mochi: A traditional Japanese rice cake made from glutinous rice, known for its chewy texture.

Soy sauce: A salty, umami-rich sauce made from fermented soybeans, essential in many Asian dishes.

Sugar: Adds a touch of sweetness to balance the savory flavors.

Water: Helps to dissolve the sugar and create a smooth sauce.

When grilling mochi, make sure to keep a close eye on them as they can quickly go from perfectly puffed to overly charred. To achieve an even char, rotate the mochi frequently and use a pair of tongs to gently press down on any areas that are not puffing up. This ensures that the mochi cooks evenly and develops a delightful texture.

• mochi - Substitute with rice cakes: Rice cakes have a similar chewy texture and can be grilled in the same way as mochi.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• sugar - Substitute with honey: Honey can provide the same sweetness and can be mixed with soy sauce or tamari for a similar glaze.

• water - Substitute with mirin: Mirin is a sweet rice wine that can add a subtle sweetness and depth of flavor to the sauce.

• Allow the grilled mochi to cool completely before storing. This prevents condensation, which can make the mochi soggy.

• Place the cooled mochi in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.

• Store the container in the refrigerator if you plan to consume the mochi within 2-3 days. This keeps the mochi fresh and maintains its texture.

• For longer storage, freeze the mochi. Wrap each piece individually in plastic wrap to prevent freezer burn and then place them in a freezer-safe bag or container.

• When ready to eat, thaw the mochi at room temperature for about 30 minutes. You can also reheat them on a grill or in a toaster oven for a few minutes to restore their chewy texture.

• Avoid microwaving the mochi directly from the freezer as it can become too soft and lose its delightful chewiness.

• If you have leftover soy sauce mixture, store it in a small airtight container in the refrigerator. It can be used within a week for other dishes or for brushing on freshly grilled mochi.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover mochi on a baking sheet lined with parchment paper. Heat for about 5-7 minutes, or until they are warmed through and slightly puffed up. This method helps maintain the mochi's chewy texture.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add the mochi pieces and cook for about 2-3 minutes on each side, or until they are heated through and slightly crispy on the outside. This method gives the mochi a nice charred flavor.

• Microwave Method: Place the mochi on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 30-60 seconds, checking frequently to avoid overcooking. This is the quickest method but may result in a slightly softer texture.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the mochi on the toaster oven tray and heat for about 5 minutes, or until they are warmed through and slightly crispy. This method is convenient and effective for small batches.

• Steaming Method: Place the mochi in a steamer basket over boiling water. Steam for about 3-5 minutes, or until they are heated through. This method keeps the mochi soft and chewy without drying them out.

• Grill: Used to cook the mochi pieces until they puff up and get a little charred.

• Tongs: Handy for flipping the mochi pieces on the grill to ensure even cooking.

• Small bowl: Used to mix the soy sauce, sugar, and water.

• Brush: Essential for applying the soy sauce mixture onto the grilled mochi.

• Measuring spoons: Necessary for accurately measuring the soy sauce, sugar, and water.

• Plate: For serving the grilled mochi once they are ready.

Preheat the grill: Preheat your grill while preparing the mochi to save time.

Mix the sauce ahead: Combine soy sauce, sugar, and water in advance and store it in the fridge.

Use a timer: Set a timer for grilling to ensure each side of the mochi is cooked perfectly without constant checking.

Prepare in batches: Grill multiple mochi pieces at once to save time on cooking.

Keep tools handy: Have your brush and sauce mixture ready to quickly coat the mochi right off the grill.