Give plain mochi an umami punch with my easy Isobeyaki Mochi with Cheese. Dipped in soy sauce and wrapped in nori seaweed, it’s a popular way to enjoy glutinous rice cakes as a delicious snack on Japanese New Year or anytime.
The Japanese have many delicious ways to prepare plain mochi. Today, I’ll show you how I make grilled and seasoned Japanese glutinous rice cakes wrapped with nori seaweed in my Isobeyaki Mochi with Cheese recipe. It’s crispy, chewy, melty, and savory—and it just might become your new favorite mochi.
If you love Japanese rice cakes, try my recipes for Kinako Mochi, Udon Noodle Soup with Toasted Mochi (Chikara Udon), and Zunda Mochi (Sweet Edamame Mochi) next!
What is Isobeyaki Mochi?
Isobeyaki (磯辺焼き) mochi is grilled or pan-broiled Japanese glutinous rice cakes called yakimochi that we soak in soy sauce and wrap in nori (dried laver seaweed). Dishes made with nori and ingredients harvested from the coast are named isobe, which means “seashore” in Japanese. It’s popular in eastern Japan to prepare yakimochi with soy sauce and nori, while soy sauce with sugar is common in western Japan.
Table of Contents
Why I Love This Recipe
- It’s bursting with umami. I love the rich and salty flavor from the combination of cheese, soy sauce, and nori. Together, they deliver a 1-2-3 savory punch!
- The chewy and melty textures are so satisfying. The hot mochi melts the cheese stuffing for a stretchy cheese pull!
- It’s quick and easy to make. I use dried and shelf-stable kiri mochi (see below) that I always have in my pantry, so it’s ready in just minutes.
Ingredients for Isobeyaki Mochi
- Japanese rice cakes
- Soy sauce
- Sugar
- Nori (dried laver seaweed)
- Cheese slices – optional
Find the printable recipe with measurements below.
Jump to RecipeSubstitutions
- Mochi: This recipe calls for convenient kiri mochi (切り餅, also kirimochi) that’s cut, dried, and individually wrapped. You can find it in Japanese grocery stores and on Amazon. This plain “cut mochi” stores well and is what Japanese households use to prepare mochi at home. It’s so easy to use, and it’s the next best thing to fresh. If you’d like to make fresh mochi at home, follow my guide on How to Make Mochi with a Stand Mixer.
- Nori: I used crispy ajitsuke nori (味付け海苔) that’s seasoned with soy sauce, sugar, and salt. If you don’t have it, you can cut pieces of plain seaweed sheets that are normally used for sushi rolls. If you’re not fond of seaweed, you can skip it.
- Cheese: You can use any kind of sliced cheese. In Japan, it’s common to use processed cheese found in any grocery store. In this recipe, I used sliced mozzarella, but you can use Swiss, provolone, Muenster, Brie…the options are endless.
- Soy sauce: Use tamari soy sauce for gluten-free.
How to Make Isobeyaki Mochi
Preparation
Step 1 – Make the sweet soy sauce. Add the soy sauce and sugar to a glass bowl and heat in the microwave until the sugar melts. Stir well to dissolve.
Cooking
Step 2 – Cook the mochi using one of the two methods below.
Stovetop Method: Line a cold frying pan with parchment paper and set the mochi pieces on top. Turn on the heat to medium-low and cover with a lid. Grill for about 5 minutes per side until the mochi is brown, puffed, and soft in the center.
Oven Method: Place the oven rack in the middle position and preheat the broiler on High for 3 minutes. Place the mochi on top of an ungreased, oven-safe wire rack that’s set in a baking sheet. Broil for about 3 minutes on each side. When puffed and brown, the mochi should be soft inside.
Assemble
Step 3 – Smash the toasted mochi and season. Flatten the puffed-up mochi with your palm. Then, coat generously in the sweet soy sauce.
Step 4 – Wrap with nori. The dried seaweed sheet will adhere to the moistened mochi. Serve with chopsticks and enjoy!
Step 5 – (Optional) Stuff it with cheese. After seasoning it, pull to extend the hot mochi, then fold it over the sliced cheese. Wrap in the nori and serve.
Nami’s Recipe Tips
- Cook the mochi until it’s soft in the middle – You’ll know it’s done when the mochi puffs up. It should take about 5–6 minutes per side to get soft on the inside and crispy outside.
- Serve while it’s hot – Once it’s heated and flavored, enjoy it immediately. The grilled rice cake will start to harden as it cools, so serve it hot for the best chewy texture!
Variations and Customizations
- Sprinkle Japanese seven spice. For some extra heat, add the Japanese chili seasoning powder called shichimi togarashi to taste.
- Make butter soy sauce. Heat a pat of butter with your soy sauce and sugar in the microwave. The extra richness goes so well with the salty and umami flavors.
- Stuff it with a different filling. Instead of cheese, try filling the mochi with natto (Japanese fermented soybeans).
- Use firm tofu instead of mochi. Sandwich some cheese between two slices of firm tofu. Fry both sides in oil until browned, dip in soy sauce, and wrap in nori. You can also make isobeyaki with fish cake, scallops, potatoes, and potato mochi!
What to Serve with Isobeyaki Mochi
- With a hot beverage – Learn How to Make Japanese Green Tea for a cozy drink to accompany your isobeyaki mochi!
- With other mochi – I grew up eating plain mochi on New Year’s Day in three different flavors AND in Ozoni soup! See how to make sweet red bean paste (anko) mochi along with kinako mochi in my post How to Enjoy Japanese Mochi.
Storage Tips
To store: It’s best to cook the mochi right before you serve it, as it will harden as it cools. I recommend preparing only as much isobeyaki mochi as you can consume.
Frequently Asked Questions
You can if you wish. Plain soy sauce is actually a popular version of isobeyaki in eastern Japan. Alternatively, you can customize it with honey or your preferred sweetener.
It’s not necessary or traditional to do so. In Japan, we keep things simple when it comes to isobeyaki!
Isobeyaki Mochi
Ingredients
- 4 Japanese rice cake (kiri mochi)
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- nori (dried laver seaweed) (I used seasoned ajitsuke nori)
- 2 slices cheese (optional; any kind)
Instructions
- Gather all the ingredients.
To Make the Sweet Soy Sauce
- Combine 2 Tbsp soy sauce and 1 Tbsp sugar in a microwave-safe bowl. Microwave it briefly until the sugar melts. Stir to dissolve and set aside.
To Grill the Mochi (Stovetop Method)
- Line a cold frying pan with parchment paper and evenly space 4 Japanese rice cake (kiri mochi) on top.
- Turn on the heat to medium-low and cover with a lid. Set the timer for 5 minutes. Tip: Covering the pan traps heat and moisture, helping the mochi cook evenly and puff up. Remove the lid as the mochi begins to puff.
- Occasionally lift the lid to check if the mochi starts to puff. If the bottom develops golden toast marks in one spot (see the picture), press down gently once to encourage even toasting.
- After 5 minutes, flip them over and grill on the other side for 5–6 minutes, until puffed, browned, and soft inside.
To Grill the Mochi (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. Place the mochi on top of an ungreased oven-safe wire rack set in a baking sheet.Broil: Put them in the oven. Set the timer for 3 minutes.
- After 3 minutes, flip the mochi. The top should be light golden and slightly puffed.
- Grill the other side until the top is golden brown, about 3 minutes. When puffed, the mochi should be soft inside.
To Make the Isobeyaki
- The classic version: Press down on the puffed mochi with your hand to flatten it. Then, roll it in the sweet soy sauce to coat completely. Wrap it with nori (dried laver seaweed). Tip: I typically use two pieces of ajitsuke nori per mochi.
- My family's version with cheese: Cut 2 slices cheese in half. Fold them in thirds.
- Use your hand to press down and flatten the puffed mochi. Then, roll it in the sweet soy sauce to coat completely. Then, pull apart the mochi to extend it.
- Place the cheese inside and fold the mochi over it to cover. Wrap it with nori (dried laver seaweed).
To Serve
- Serve immediately with chopsticks and enjoy!
To Store
- It’s best to cook the mochi right before you serve it, as it will harden as it cools. I recommend preparing only as much as you can consume.
Hello from France! I’m a fan of your blog and when I saw your delicious recipe, I quickly went to my asian grocery store, so happy to find kirimochi! I’m going to test asap 😊 Thank you Nami!
Hello Marlyse! Thank you for reading Nami’s post and trying her recipe!
We hope you enjoy Isobeyaki as much as we do! Happy Cooking!