Description
Isobeyaki mochi is an easy Japanese snack of crispy air-fried kirimochi brushed with a sweet soy glaze and wrapped in nori. Ready in about 10 minutes with just four ingredients.
Ingredients
Scale
- 5 pieces kirimochi (cut mochi)
- 1/4 cup soy sauce
- 1/4 cup light brown sugar
- 1 sheet sushi nori
Equipment
Instructions
- Prep the nori. Cut the sushi nori into 5 equal strips with kitchen scissors, trimming an inch or two off each so they wrap neatly.
- Air-fry the mochi. Place the kirimochi in the air fryer and cook about 6 minutes, flipping halfway, until puffed and lightly crisp.
- Make the glaze. While the mochi cooks, combine the soy sauce and light brown sugar in a small pan over medium heat and stir until bubbling and thickened.
- Glaze. Brush the glaze over each hot mochi piece, coating completely.
- Wrap and serve. Wrap each piece with a strip of nori and serve right away.
Notes
- Flip the mochi halfway through so both sides puff and crisp evenly, and give the pieces space in the basket.
- Pull the glaze off the heat as soon as it thickens, or it will turn hard as it cools.
- Glaze the mochi while it is hot so the sauce sets into a glossy coat.
- Wrap the nori right before serving so it stays crisp.
- Serve immediately; mochi hardens quickly as it cools.
- Prep Time: 5
- Cook Time: 6
- Category: Snack
- Method: Air Fryer
- Cuisine: Japanese
Nutrition
- Serving Size: 2 to 3 pieces
- Calories: 320 kcal
- Sugar: 15g
- Sodium: 900mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg