Deep-Fry Fridays: Mochi Iso Recipe

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
nori

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!

10 Comments add yours

  1. Yummy!

    Thanks!

    steph on May 28th, 2010 at 12:12 pm
  2. So… what is mochi iso? It’s very cute, whatever it is.

    Mochi iso is deep-fried mochi.

    steph on May 28th, 2010 at 12:13 pm
  3. I had never thought of doing this. So simple.

    It’s a super-simple delicious snack!

    steph on May 31st, 2010 at 9:59 am
  4. I love mochi. May just try this. Never had deep fried ones before.

    You have to try deep-fried mochi! The contrast between the crispy outsides and melty-gooey insides is the best!

    steph on May 31st, 2010 at 9:59 am
  5. wow, so cool. there is no need even to batter them. Mochi look out here I come.

  6. I love make this but I can’t find thoose packs of firm mochi anywher .If I make my own how do I get it to be as firm as the packaged kind.

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