Broiled Mochi with Nori Seaweed: A Crispy, Chewy Delight

Mochi, the chewy and slightly sweet Japanese rice cake, is a versatile ingredient that can be enjoyed in countless ways. While often associated with sweet treats, mochi also shines in savory applications. This recipe explores the delicious combination of broiled mochi and nori seaweed, resulting in a dish that’s both crispy on the outside and wonderfully chewy on the inside, with a savory umami flavor that’s simply irresistible. It’s a quick, easy, and surprisingly satisfying snack or light meal that’s perfect for any time of day.

What is Mochi?

Before diving into the recipe, let’s briefly discuss what mochi is. Mochi is a Japanese rice cake made from glutinous rice. The rice is pounded into a smooth, elastic paste and then formed into various shapes. It’s naturally gluten-free and has a distinctive chewy texture that sets it apart from other rice-based foods. Mochi is a staple in Japanese cuisine and is enjoyed during special occasions, festivals, and everyday meals.

There are several types of mochi available, including:

• Kirimochi: This is the most common type and is typically sold in rectangular blocks. It’s dry and hard when uncooked and needs to be heated before eating. Kirimochi is what we’ll be using in this recipe.
• Daifuku Mochi: Soft, round mochi filled with sweet fillings like red bean paste (anko).
• Dango: Small, round mochi balls often served on skewers and glazed with sweet or savory sauces.
• Warabimochi: A jelly-like mochi made from bracken starch, often topped with kinako (roasted soybean flour) and kuromitsu (brown sugar syrup).

Why Broil Mochi?

Broiling is an excellent method for preparing mochi because it provides a quick and even heat source. This high heat causes the mochi to puff up and become wonderfully crispy on the outside while maintaining its signature chewy interior. It’s faster and easier than grilling or pan-frying, making it a perfect option for a quick snack or side dish.

The Magic of Nori Seaweed

Nori, the dried seaweed used in sushi, adds a fantastic layer of savory flavor to the broiled mochi. Its umami-rich taste complements the mild sweetness of the mochi beautifully. When lightly toasted from the broiling process, the nori becomes even more fragrant and adds a satisfying crunch to the overall texture. You can find nori sheets in most Asian grocery stores and many supermarkets in the international aisle.

Ingredients You’ll Need

This recipe requires only a few simple ingredients:

• Kirimochi (Dried Mochi Cakes): The star of the show! You can find these at Asian grocery stores or online.
• Nori Seaweed Sheets: Look for the kind used for making sushi.
• Soy Sauce (Optional): For dipping or brushing.
• Mirin (Optional): A sweet Japanese rice wine, adds a touch of sweetness and glaze if brushing.
• Sesame Seeds (Optional): For garnish, adding a nutty flavor and visual appeal.
• Shichimi Togarashi (Optional): Japanese seven-spice blend for a hint of heat.

Equipment Needed

• Broiler: Your oven’s broiler setting.
• Baking Sheet: To place the mochi on while broiling.
• Aluminum Foil or Parchment Paper (Optional): To line the baking sheet for easier cleanup.
• Kitchen Scissors or Knife: To cut the nori sheets.
• Small Bowl (Optional): For mixing soy sauce and mirin.
• Pastry Brush (Optional): If using soy sauce and mirin.

Step-by-Step Instructions

Follow these easy steps to create delicious broiled mochi with nori seaweed:

Step 1: Prepare the Nori

Using kitchen scissors or a knife, cut the nori sheets into strips that are slightly smaller than the size of your mochi cakes. This will allow the nori to adhere nicely to the mochi without overlapping too much.

Step 2: Prepare the Mochi

If your kirimochi blocks are large, you can cut them in half to make them easier to handle and cook more evenly. This is optional but recommended for thicker mochi.

Step 3: Wrap the Mochi with Nori

Carefully wrap each mochi cake with a strip of nori seaweed. Press gently to ensure the nori adheres to the mochi. You can use a small amount of water to help the nori stick better, but usually, the moisture in the air is enough.

Step 4: Prepare the Baking Sheet

Line a baking sheet with aluminum foil or parchment paper for easier cleanup. This is especially helpful if you anticipate any drips or sticking.

Step 5: Arrange the Mochi on the Baking Sheet

Place the nori-wrapped mochi cakes on the prepared baking sheet, leaving a little space between each one to allow for even browning.

Step 6: Broil the Mochi

Place the baking sheet under the broiler, about 4-6 inches from the heat source. Broil for 2-4 minutes per side, or until the mochi puffs up, turns golden brown, and the nori becomes slightly toasted and fragrant. Keep a close eye on the mochi, as it can burn quickly under the broiler.

Step 7: Optional Glaze (Soy Sauce and Mirin)

While the mochi is broiling, you can prepare a simple glaze by mixing equal parts soy sauce and mirin in a small bowl. Once the mochi is cooked, brush the glaze lightly over the tops for added flavor and shine.

Step 8: Garnish and Serve

Remove the broiled mochi from the oven and transfer it to a serving plate. If desired, sprinkle with sesame seeds and a pinch of shichimi togarashi for added flavor and visual appeal. Serve immediately while the mochi is still warm and chewy.

Recipe Variations and Tips

Here are some variations and tips to customize your broiled mochi with nori seaweed:

• Different Nori Flavors: Experiment with different flavored nori sheets, such as sesame oil flavored or spicy nori.
• Cheese Topping: Add a small piece of cheese (like mozzarella or cheddar) on top of the mochi during the last minute of broiling for a cheesy, savory twist.
• Sweet and Savory: Drizzle with a combination of soy sauce and honey for a sweet and savory flavor profile.
• Different Dipping Sauces: Serve with a variety of dipping sauces, such as ponzu sauce, sweet chili sauce, or a spicy mayonnaise.
• Air Fryer Option: If you don’t want to use the broiler, you can also cook the mochi in an air fryer at 375°F (190°C) for 5-7 minutes, flipping halfway through.
• Pan-Frying: You can also pan-fry the mochi in a lightly oiled pan over medium heat until golden brown and puffed up, flipping occasionally.
• Storage: Cooked mochi is best enjoyed immediately. If you have leftovers, store them in an airtight container in the refrigerator. Reheat in the microwave or toaster oven until soft and chewy.
• Mochi Brands: Different brands of kirimochi can vary in texture and cooking time. Adjust the broiling time accordingly based on your experience.
• Prevent Sticking: To prevent the mochi from sticking to the baking sheet, make sure the foil or parchment paper is well-adhered and lightly oiled.

Serving Suggestions

Broiled mochi with nori seaweed can be enjoyed in various ways:

• Snack: A quick and easy snack to satisfy your cravings.
• Appetizer: A unique and flavorful appetizer to serve at gatherings.
• Side Dish: A complementary side dish to Japanese meals, such as miso soup or donburi.
• Breakfast: A savory alternative to traditional breakfast foods.
• Bento Box: A great addition to a bento box lunch.

Nutritional Information (Approximate)

Please note that the following nutritional information is an estimate and can vary based on the specific ingredients used.

Per serving (2 pieces of mochi with nori):

• Calories: 150-200
• Carbohydrates: 30-40g
• Protein: 2-3g
• Fat: 1-2g
• Sodium: Varies depending on soy sauce usage

Mochi is primarily a carbohydrate source, so be mindful of portion sizes if you’re watching your carbohydrate intake. Nori seaweed provides some essential minerals like iodine.

Conclusion

Broiled mochi with nori seaweed is a delightful and easy-to-make snack that offers a unique combination of textures and flavors. The crispy exterior, chewy interior, and savory umami taste of the nori create a truly satisfying experience. Whether you’re a mochi enthusiast or new to this Japanese treat, this recipe is a must-try. Experiment with different variations and dipping sauces to find your perfect combination. Enjoy!

Broiled Mochi with Nori Seaweed Recipe

Ingredients:

• 4 Kirimochi (dried mochi cakes)
• 2 Nori seaweed sheets
• 1 tbsp Soy sauce (optional)
• 1 tbsp Mirin (optional)
• Sesame seeds (optional, for garnish)
• Shichimi togarashi (optional, for garnish)

Equipment:

• Broiler
• Baking sheet
• Aluminum foil or parchment paper (optional)
• Kitchen scissors or knife
• Small bowl (optional, for glaze)
• Pastry brush (optional, for glaze)

Instructions:

1. Prepare the Nori: Cut the nori sheets into strips slightly smaller than the mochi cakes.
2. Prepare the Mochi: Cut large kirimochi blocks in half (optional).
3. Wrap the Mochi: Wrap each mochi cake with a strip of nori seaweed, pressing gently to adhere.
4. Prepare the Baking Sheet: Line a baking sheet with aluminum foil or parchment paper.
5. Arrange the Mochi: Place the nori-wrapped mochi on the baking sheet, leaving space between each.
6. Broil the Mochi: Broil 4-6 inches from the heat for 2-4 minutes per side, until puffed up and golden brown. Watch carefully to prevent burning.
7. Optional Glaze: Mix soy sauce and mirin. Brush lightly over the broiled mochi.
8. Garnish and Serve: Transfer to a plate. Sprinkle with sesame seeds and shichimi togarashi (optional). Serve immediately.

Notes:

• Adjust broiling time based on your broiler and mochi thickness.
• Experiment with different nori flavors and toppings.
• Serve with your favorite dipping sauce.