• Gather all the ingredients. Choose one of three methods below to cook kiri mochi: Using an oven broiler, a frying pan on the stovetop, or a pot on the stovetop.
  

To Make the Kinako Mixture

• Mix together 4 Tbsp kinako (roasted soybean flour) and 2 Tbsp sugar in a bowl and set aside.
  

1. Oven Method (Broiling)

• Preheat: Place the oven rack in the middle position and preheat the broiler on High for 3 minutes. You can also preheat a toaster oven at 400ºF (200ºC).

  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.
  
• Quickly dip the mochi in a bowl of hot water, then coat it generously on all sides with sweetened kinako.
  

2. Stovetop Method (Grilling)

• Line a cold frying pan with parchment paper and set the kiri mochi pieces 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.
  
• Quickly dip the mochi in a bowl of hot water, then coat it generously on all sides with sweetened kinako.
  

3. Stovetop Method (Boiling)

• Bring a medium pot of water to a boil, then reduce the heat to low and add 4 Japanese rice cake (kiri mochi) to the pot. Gently simmer for 2 minutes, turning the mochi occasionally with a spoon for even cooking.
  
• When the mochi is soft in the center, transfer it with chopsticks to the bowl with the sweetened kinako. Dredge the hot mochi completely, generously coating it on all sides.
  

To Serve

• Serve on individual plates and enjoy while still warm.
  

To Store

• It's best to cook the mochi right before you serve it, as the mochi will harden as it cools and the kinako mixture will loose its powdery consistency. I recommend preparing only as much kinako mochi as you will consume.