When I’m out for dinner I like checking out what other people are eating. I tend to do it unobtrusively – although Mike begs to differ – but when something really catches my eye, I’ll ask the staff what the dish was. Mochi-iso was one of those dishes for me. I only saw it for a second, but seeing those pale-golden puffs drizzled with sauce sitting on top of seaweed strips made me want it instantly.
I can’t say I’ve eaten a lot of savoury mochi in my life, but trust me, savoury, deep-fried mochi is where it’s at. Due to the lack of moisture in the rice cakes, deep-frying mochi is mostly stress free. Generally, the mochi don’t splatter, but don’t leave them in the hot oil for too long, because you don’t want them to puff up and explode.
Crispy on the outsides and soft and gooey on the inside, mochi iso are a perfect mid-morning, afternoon, midnight or anytime snack!
Mochi Iso Recipe
mochi, cut into cubes or strips
oil for deep frying
1 tablespoon light soy sauce
1 tablespoon mirin
Heat up the oil to 375˚F in a small deep-sided pot. Make the dipping sauce by mixing together the soy and mirin. Carefully add the mochi to the hot oil. The mochi will puff up quickly. After the mochi are puffy, remove them from the oil and drain on a rack. Serve with nori and dipping sauce. Be careful, the mochi will be hot!