Sprache:
Isobeyaki – so unassuming, yet a real explosion of flavour! These phenomenal yakimochi are pan-fried until soft on the inside and crispy on the outside. The savoury nori wrapper is surpassed only by the caramelisedsauce made from soya sauce and sugar.
For many of you, the word ‘Mochi’ will surely bring to mind a whole range of delicious Japanese sweets. For example, ice-cold Mochi, daifuku filled with sweet adzuki bean paste, or colourful Dango skewers. But watch out – Mochi can do so much more!
My tip: Would you like to find out more about Japanese Mochi? Then let yourself be enchanted by the world of Japanese rice cakes here: → Make Mochi yourself: 7 recipes that really work!
In Japanese cuisine, Mochi – rice cakes made from pounded glutinous rice – are prepared not only as sweet treats but also as delicious savoury dishes. The savoury, flavourful recipes in particular – such as ozoni or chikara Udon – have opened up a whole new culinary world for me.
So today I’d like to share another delicious Mochi recipe from Japan with you: savoury isobeyaki – yakimochi in sweet soya sauce and crispy Nori. Believe me, it’ll blow you away!
The Japanese word isobe means ‘rocky coast’, whilst yaki refers to frying or grilling. In Japan, rocky coasts are closely associated with seaweed, specifically Nori. You’ll no doubt be familiar with nori as the crispy, slightly savoury wrapper on maki Sushi rolls. Taking this a step further, isobeyaki means that something fried is wrapped in nori. In modern usage, isobeyaki refers to fried Mochi wrapped in savoury nori sheets.
And believe it or not, isobeyaki is one of the most popular traditional recipes in Japanese cuisine for savoury snacks. This little dish is particularly popular at New Year – but generally speaking, warm Mochi simply tastes twice as good in winter!
Tip: Even if you’re still a bit sceptical, make sure you make enough isobeyaki for everyone. These little flavour bombs are seriously addictive!
Traditional Japanese kirimochi play the most important role in today’s recipe. Kirimochi are made by pounding glutinous rice into a fine paste and then pressing and drying it into firm shapes. They are eaten all year round on many different occasions, but especially during the colder months. You’ll be surprised at just how versatile kirimochi are.
KUNDENLIEBLING
Kiri Mochi 400g (quadratische, getrocknete Mochi Reiskuchen), Sato
Kiri Mochi ist die wichtigste Zutat für herzhafte Mochi Rezepte. Sie werden gegrillt, gekocht oder gebraten und sind eins der vielseitigsten Lebensmittel der japanischen Küche.…
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Kirimochi are usually grilled, boiled or fried – they cannot be eaten raw; instead, they must be heated through first. The most popular way to prepare them is grilled kirimochi. In Japan, a simple toaster oven or even an open fire is used for this. Alternatively, however, you can also use a conventional oven or a non-stick frying pan. The outside of kirimochi becomes crispy, which always reminds me very strongly of Japanese rice crackers – whilst the inside surprises you with a soft, slightly chewy texture.
Tip: Kirimochi usually have delicate perforations. This means that each block of kirimochi rice can be halved or quartered again using a large, sharp knife!
In this recipe for Isobeyaki, the kirimochi are fried over a medium heat in a hot pan with a little oil until they have taken on a light golden colour on both sides. Every now and then, the Mochi blocks should be turned carefully – ideally with tongs – so that they soften evenly on the inside. After about 5 minutes, the kirimochi will have taken on a lovely colour and will feel soft when turned.
Kirimochi should be a staple in your kitchen from now on. In my post on savoury Mochi recipes , I’ll show you even more delicious recipe ideas for kirimochi!
And this is precisely when the magic of this recipe happens: a sugar-sweetened soya sauce is poured over the toasted Mochi. It caramelises in a matter of moments and coats the crispy kirimochi in a marinade that tastes simply unbelievably delicious. It’s absolutely to die for!! The finishing touch is a coating of long strips of nori, whose flavour perfectly rounds off the dish. So simple, yet so good 😀
Tip: Isobeyaki should definitely be served warm. It goes best with a bit of Sake or green tea!
This sweet-and-savoury Mochi recipe is sure to become one of your favourite snacks for a cosy evening, especially as you can whip up this little treat yourself in just a few minutes. Here’s how it works, step by step:
Isobeyaki
Serves 4 | 10 minutes | 146 kcal
🖨️ Print PDF 📌 Save to PinterestSo unscheinbar und doch eine echte Geschmacksexplosion: Isobeyaki! Diese phänomenalen Yakimochi werden in der Pfanne innen schön weich und außen knusprigkross gebraten. Die Hülle aus würzigem Noriblatt wird nur noch von der karamellisierten Sauce aus Sojasauce und Zucker übertroffen. Mein Tipp: Unbedingt warm servieren!
Zutaten (4 Portionen = 4 Stück)
4 Kirimochi – quadratische Mochi-Blöcke (im Shop ansehen)*
1 Noriblatt (im Shop ansehen)*
4 EL Sojasauce (im Shop ansehen)*
4 EL Zucker
2 EL Öl (zum Beispiel Sonnenblumenöl)
Zubereitung (10 Minuten)
1. Schritt
Zutaten für Isobeyaki bereitlegen.
2. Schritt
Die Vorbereitungen: Zuerst das Noriblatt mit einer Schere halbieren, beide Seiten übereinanderlegen und noch einmal halbieren, sodass 4 lange Noristreifen entstehen. Die Streifen mit etwas Abstand zueinander auf die saubere Arbeitsfläche legen.
Step 3
Also, mix the soya sauce with the sugar and set aside.
Step 4
Now heat the oil in a frying pan over a medium to high heat. Fry the kirimochi in it over a medium heat until they are lightly browned on both sides (this will take about 5 minutes). Carefully turn the Mochi blocks from time to time (preferably with tongs) so that they soften evenly on the inside.
Step 5
Once the kirimochi have taken on a nice colour and feel soft when turned, stir the mixture of soya sauce and sugar once more (to prevent the sugar from sticking to the bowl) and pour it over the kirimochi.
Caution: Please be careful, the mixture will bubble up vigorously!
Turn off the hob and, using the residual heat, ‘bathe’ the kirimochi in the hot sauce – that is, keep turning them over with tongs, so that the sauce, which is slowly thickening, clings to the kirimochi.
Step 6
After about 2 minutes, wrap each fried kirimochi in one of the prepared nori strips .
Caution: It’s best to use tongs or two forks – it’s very hot!
Tip: Rinse the pan straight away with hot water, as the caramelised sugar is very difficult to scrub off later 😉
Step 7
Be sure to serve the finished Isobeyaki whilst still warm, ideally with Sake or green tea. Ready – Itadakimasu!
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Have you tried this recipe? Let me know in the comments – I’m really looking forward to hearing from you.