• 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.