Name: How to Make Yaki Mochi (Grilled Rice Cake): Soy Sauce, Kinako, and Butter Recipes
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 3
Cuisine: Japanese
Ingredients: 3 rice cakes (for isobeyaki); 1 Tbsp soy sauce (for isobeyaki); ½ Tbsp sugar (for isobeyaki); Seaweed sheet (for isobeyaki); 2 Tbsp kinako (roasted soybean powder; for kinako); 1 Tbsp sugar (for kinako); Salt to taste (for kinako); 3 rice cakes (for butter shoyu); ½ tsp soy sauce (for butter shoyu); 10 g butter (for butter shoyu); Black pepper (optional; for butter shoyu)

How to Make Yaki Mochi (Grilled Rice Cake): Soy Sauce, Kinako, and Butter Recipes

Rice Cake Yaki Mochi Mochi Gluten Free Vegetarian Under 10 Minutes

Yaki mochi, or "grilled rice cake," is a beloved Japanese snack known for its simple yet satisfying taste and texture. Made by grilling soft, chewy mochi, yaki mochi develops a crispy, golden-brown exterior while staying tender and stretchy inside.

The key difference between mochi and yaki mochi lies in their preparation. While "mochi" refers to plain, ungrilled rice cakes, "yaki mochi" specifically refers to grilled mochi. If you're looking for mochi recipes, try ichigo daifuku if you love strawberries, chocolate mochi for chocolate lovers, matcha mochi for something unique, and more!

Yaki mochi stands out due to the contrast between its crispy outer layer and tender, chewy interior. Traditionally grilled over charcoal, it can now be toasted using modern appliances. The process involves medium heat to ensure even cooking without burning, and the mochi puffs up slightly when done.

Yaki mochi has deep roots in Japan’s farming culture, where rice was a staple food. Mochi was often made for special occasions, and grilling leftover rice cakes became a practical way to bring them new life. Over time, yakimochi became a symbol of comfort food, enjoyed during New Year celebrations and festivals.

The word "yaki" means "grilled," but it also translates to "jealousy" in Japanese, stemming from a traditional love-prediction game. In the game, two mochi are symbolically placed to represent a boy and a girl. As the mochi cook, their expansion indicates who will make the first romantic move, with the one that expands more representing the one who will take the lead in the relationship.

A basic version of yaki mochi uses just soy sauce brushed on the surface for a rich, salty flavor. Check out my recipe below and try these other variations to enjoy yaki mochi:

Isobeyaki – Coated with soy sauce and sugar, then wrapped in nori seaweed for extra umami.
Kinako & Sugar– Rolled in roasted soybean powder and sugar for a nutty, sweet twist.
Butter Shoyu – Grilled with melted butter and soy sauce for a rich, savory indulgence.

With its rich history and versatility, yaki mochi continues to be a cherished Japanese snack enjoyed by people of all ages. Try these variations today and enjoy the delicious crunch and chewy goodness of yaki mochi at home!

Overview

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Total servings: 3

Difficulty: Easy

Ingredients

3 rice cakes (for isobeyaki)
1 Tbsp soy sauce (for isobeyaki)
½ Tbsp sugar (for isobeyaki)
Seaweed sheet (for isobeyaki)
2 Tbsp kinako (roasted soybean powder; for kinako)
1 Tbsp sugar (for kinako)
Salt to taste (for kinako)
3 rice cakes (for butter shoyu)
½ tsp soy sauce (for butter shoyu)
10 g butter (for butter shoyu)
Black pepper (optional; for butter shoyu)

Expert's Tip:

Not all glutinous rice cakes are created equal! That's why I recommend this high-quality dried mochi rice cake made from 100% Japanese glutinous rice. I also used this for the recipe below.

Instructions

1) Gather the Ingredients

Collect your ingredients, such as: mochi rice cakes, kinako (roasted soybean powder), sugar, salt, soy sauce, seaweed, butter, and black pepper (optional).

2) Toast the mochi

Toast the mochi in the toaster according to the instructions on the bag.

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3) Make the Kinako & Sugar Mochi

In a small bowl, combine kinako, sugar, and salt, then mix well and set aside. On a plate, prepare some warm water.

Place the toasted mochi on the plate, moistening the entire surface with the warm water.

Next, coat the mochi with the kinako mixture, adding extra kinako for more flavor if desired.

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4) Make the Isobeyaki Mochi

On a plate, combine soy sauce and sugar, mixing well. Dip or brush the soy sauce mixture onto the entire mochi and wrap it with a sheet of seaweed.

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5) Make the Butter Shoyu Mochi

For the butter shoyu mochi, melt butter in a pan over low heat, then add soy sauce. Place the toasted mochi into the pan, coating it with the butter-soy sauce mixture. If desired, add black pepper for an extra kick.

6) Serve and Enjoy!

Finally, serve and enjoy your delicious yaki mochi!

About the author

Mana Sobral

Mana is a mother of two who is currently based in Toronto, Canada. While she has called Toronto her home for the past 7 years, she is originally from Wakayama. She holds a bachelor’s degree in Nutrition and gained practical experience working as a dietician in Japan. She is absolutely obsessed with sharing her love for Japanese cuisine. She loves the seasonality of vegetables in Japan and the creativity of plating dishes. She loves writing Japanese recipes and sharing them with people around the world. She prefers to keep her writing style simple and fun, so that everyone, including people who are not particularly keen on reading, can enjoy her articles. In her free time, she loves baking desserts and Japanese breads. She also enjoys participating in Muay Thai classes.

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