Yakimochi (How To Grill Kiri Mochi)

Learn to make toasted Japanese rice cakes using the stovetop or oven with my Yakimochi recipe: How to Grill Kiri Mochi. A quick and easy way to enjoy dried, plain mochi from your pantry!

Whenever I crave a Japanese mochi snack, I cook dried glutinous rice cakes called kiri mochi that I always stock in my kitchen pantry. Once grilled or pan-fried, these yakimochi are ready to season anyway you like. I’ll share how easy it is to prep these plain mochi in today’s recipe, Yakimochi: How To Grill Kiri Mochi.

If you love Japanese glutinous rice cakes, try my How to Enjoy Japanese Mochi, Udon Noodle Soup with Toasted Mochi, and Ozoni (Japanese New Year Mochi Soup) recipes next!

What is Yakimochi?

Yakimochi are grilled or pan-fried Japanese glutinous rice cakes. The dried, plain mochi that we use are either round or cut into blocks called kiri mochi (切り餅, also kirimochi). Yakimochi are crisp and golden brown on the outside and chewy on the inside. Once puffed up, they are ready to use in mochi dishes that you can flavor with sweet or savory seasonings and fillings.

Where to Get Kiri Mochi

Japanese grocery stores and Asian markets

Amazon

How to Make Yakimochi

1. Stovetop Method

Grill the mochi for 5–6 minutes on each side. Line a cold frying pan with parchment paper and set the dried mochi pieces on top. Turn on the heat to medium-low and cover with a lid. Pan-grill until browned on each side, puffed, and soft in the center.

2. Oven Method

Grill the mochi for 3–4 minutes on each side. Place the oven rack in the middle position and preheat the broiler on High for 3 minutes. Place the mochi on top of an ungreased, oven-safe wire rack that’s set in a baking sheet. Broil for about 3 minutes on each side. When puffed and brown, the center should be soft.

Nami’s Recipe Tips

Cook until soft in the middle – It will take 3–4 minutes per side in the oven broiler and 5–6 minutes per side in the frying pan for the dried mochi to get soft on the inside and crispy outside. You’ll know it’s done when it puffs up.

Remove once puffed – Keep an eye on the mochi and turn off the heat as soon as they puff up. If you cook them too long, the hot, molten mochi can burst from the center and overflow.

Serve while it’s hot – Once it’s cooked and flavored, enjoy the yakimochi immediately in your favorite mochi recipe. The grilled mochi will harden as it cools, so serve it hot for the best chewy texture!

How to Serve Yakimochi

Once you’ve grilled the yakimochi, you can enjoy it with sweet or savory ingredients in some of my favorite recipes below.

Isobeyaki Mochi with Cheese. For a savory twist, coat it in sweet soy sauce and wrap with nori seaweed. My family loves to stuff isobeyaki mochi with cheese.
Kinako Mochi. Dip in hot water and dredge in roasted soybean flour mixed with sugar. My kids love this!
Zenzai. This soup with sweet red bean paste (anko) and toasted mochi is a favorite dessert or snack on cold days.
Zunda Mochi. Top it with sweet mashed edamame paste in this classic dessert.

Storage Tips

To store: It’s best to cook yakimochi right before you serve it, as it will harden as it cools. I recommend preparing only as much as you can consume. For the kiri mochi, store it unopened in a dark, cool place away from humidity. Kiri mochi is a shelf-stable product and should last for several months in a vacuum-sealed package.

Frequently Asked Questions

Can I use a toaster oven?

Yes! Please see the recipe card. Preheat the toaster oven to 400ºF (200ºC) for 3 minutes, just like the broiler.

Can I cook yakimochi in an air fryer?

From what I’ve seen so far online, I don’t quite like the way yaki mochi turns out using the air fryer and I haven’t thought of using this method. It looks way too crispy without many toasted-brown spots. If you have a successful method with results like the oven or pan-frying methods, please share!

Can I cook kiri mochi in a microwave?

Yes, you can. Place one kiri mochi in a microwave-safe bowl. Cover it completely with water. Microwave until the mochi is tender, about 2 minutes (1000W).

How to Grill Kiri Mochi (Yakimochi Recipe)

No ratings yet Learn to make toasted Japanese rice cakes using the stovetop or oven with my Yakimochi recipe: How to Grill Kiri Mochi. A quick and easy way to enjoy dried, plain mochi from your pantry! Print Pin Cook Time: 10 minutes Total Time: 10 minutes Servings: 2 or 4, depending on your recipe

Materials 1x2x3x

▢ 4 pieces Japanese rice cake (kiri mochi) (you can buy it in Japanese grocery stores or on Amazon)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here. Cook ModePrevent your screen from going dark

Instructions

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 that's set in a baking sheet.Broil: Put them in the oven. Set the timer for 3 minutes.
After 3 minutes, the top should be light golden and slightly puffed. Flip the mochi.
Grill the other side until the top is golden brown, about 3 minutes. When puffed, the mochi should be soft inside. Remove and serve immediately.

Stovetop Method

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 photo), 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. Remove and serve immediately.

To Serve

Remove immediately and serve hot in your favorite recipes like Kinako Mochi, Isobeyaki Mochi with Cheese, Zunda Mochi, Zenzai, and Udon Noodle Soup with Toasted Mochi.

To Store

It’s best to cook yakimochi right before you serve it, as it will harden as it cools. I recommend preparing only as much as you can consume. For the kiri mochi, store it unopened in a dark, cool place away from humidity. Kiri mochi is a shelf-stable product and should last for several months in a vacuum-sealed package.

Author: Namiko Hirasawa Chen Course: How toCuisine: JapaneseKeyword: mochi ©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy here.