Japanese Isobe Mochi
Japanese Isobe Mochi
Ingredients
For the Mochi
- 100 g firm tofu, not silken
- 50 g potato starch
- 1 tablespoon oil, for frying
- 5 sheets nori, cut into small sheets for wrapping
For the Sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sugar
Instructions
- 1
Begin by draining 100g of firm tofu (there is no need to press it). Place the drained tofu into a bowl and mash it thoroughly with a fork until smooth.
⏱️ 2 min
- 2
Add 50g of potato starch to the mashed tofu. Mix well until the ingredients combine to form a cohesive dough.
⏱️ 3 min
- 3
Divide the prepared dough into 5-6 equal pieces. Flatten each piece into a round, disc-like shape.
⏱️ 2 min
- 4
Heat 1 tablespoon of oil in a pan over medium heat. Once the oil is hot, place the flattened mochi pieces into the pan. Fry them for 2-3 minutes on each side until they turn golden brown and become crispy.
⏱️ 6 min
- 5
While the mochi is frying, combine all the sauce ingredients in a small bowl: 1 tablespoon soy sauce, 1 tablespoon mirin, and 1 teaspoon sugar. Mix them well.
⏱️ 2 min
- 6
Once the mochi pieces are crispy on both sides, pour the prepared sauce over them in the pan. Continue to cook, stirring gently, until the sauce thickens and evenly coats each piece of mochi.
⏱️ 2 min
- 7
Remove the mochi from the pan. Wrap each piece with a small sheet of nori (seaweed). Serve immediately and enjoy.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Isobe Mochi
For the Mochi
- 100 g firm tofu, not silken
- 50 g potato starch
- 1 tablespoon oil, for frying
- 5 sheets nori, cut into small sheets for wrapping
For the Sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sugar
Instructions
- 1
Begin by draining 100g of firm tofu (there is no need to press it). Place the drained tofu into a bowl and mash it thoroughly with a fork until smooth.
⏱️ 2 min - 2
Add 50g of potato starch to the mashed tofu. Mix well until the ingredients combine to form a cohesive dough.
⏱️ 3 min - 3
Divide the prepared dough into 5-6 equal pieces. Flatten each piece into a round, disc-like shape.
⏱️ 2 min - 4
Heat 1 tablespoon of oil in a pan over medium heat. Once the oil is hot, place the flattened mochi pieces into the pan. Fry them for 2-3 minutes on each side until they turn golden brown and become crispy.
⏱️ 6 min - 5
While the mochi is frying, combine all the sauce ingredients in a small bowl: 1 tablespoon soy sauce, 1 tablespoon mirin, and 1 teaspoon sugar. Mix them well.
⏱️ 2 min - 6
Once the mochi pieces are crispy on both sides, pour the prepared sauce over them in the pan. Continue to cook, stirring gently, until the sauce thickens and evenly coats each piece of mochi.
⏱️ 2 min - 7
Remove the mochi from the pan. Wrap each piece with a small sheet of nori (seaweed). Serve immediately and enjoy.
⏱️ 3 min