• Gather all the ingredients.
  

To Make the Sweet Soy Sauce

• Combine 2 Tbsp soy sauce and 1 Tbsp sugar in a microwave-safe bowl. Heat it briefly until the sugar melts. Stir to dissolve and set aside.
  

To Pan-Grill the Mochi (Stovetop)

• 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. Remove the lid as the mochi begins to puff. (It's OK to occasionally lift the lid to check the mochi.)

  Nami's Tip: Covering the pan traps heat and moisture so the mochi cooks evenly.
  
• If the bottom develops golden toast marks in only one spot (see image), 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. Remove immediately.

  Nami's Tip: Don't cook them too long, or the hot and molten mochi can burst from the center and overflow.
  

To Broil or Toast the Mochi (Oven)

• Preheat: Place the oven rack in the middle position. 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 in the preheated oven and 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 puffed, golden brown, soft inside, about 3 minutes. Remove 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.
  

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 each mochi with two pieces of ajitsuke nori (dried laver seaweed).
  
• My family's version with cheese (optional): Cut 2 slices cheese in half. Fold each piece in thirds.
  
• Press down and flatten the puffed mochi with your hand. Then, roll it in the sweet soy sauce to coat completely. Now, pull the mochi apart to extend it.
  
• Place the cheese inside and fold the mochi over it to cover. Wrap each piece with two slices of ajitsuke nori (dried laver seaweed).
  

To Serve

• Serve immediately with chopsticks and enjoy!

  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 the mochi right before you serve it, as it will harden as it cools. I recommend preparing only as much as you can consume.