Yaki Mochi (Grilled Mochi)

Yaki mochi is simple, chewy, and satisfying, with a crisp golden exterior and a soft, stretchy center. I love how versatile it is whether grilled, pan-fried, or cooked in an air fryer, it always turns into a warm, comforting treat.

Why You’ll Love This Recipe

I like this recipe because it’s quick, customizable, and perfect for when I want something chewy and lightly toasted. I can enjoy it plain, drizzle it with sweetened condensed milk, or season it with savory condiments. It’s one of those snacks that I can adapt depending on my mood.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
2 pieces kiri mochi
Sweetened condensed milk, to serve, optional

Directions

Stovetop method: I grill the kiri mochi over low heat for about 5 minutes on each side, pan frying until puffed, golden brown, and soft in the center.
Oven/toaster method: I preheat the broiler on high and grill the mochi for 3–4 minutes on each side.
Air fryer method: I spray the air fryer basket with cooking spray, place the mochi inside, and cook at 400℉/200℃ for 6–8 minutes, flipping halfway for even browning.
Grill method: I cook the mochi over an open flame until the outside is browned and puffed.
I serve the yaki mochi hot, either plain, with condensed milk, or seasoned with my favorite condiments.

Servings and Timing

This recipe makes 2 servings. It takes about 10 minutes to prepare and cook, depending on the method I choose.

Variations

I sometimes drizzle honey or maple syrup instead of condensed milk. For a savory twist, I season the mochi with soy sauce and wrap it in nori. I also like dusting it with kinako (roasted soybean flour) mixed with sugar for a nutty, sweet finish.

Storage/Reheating

I enjoy yaki mochi best when fresh and hot, but if I have leftovers, I store them in an airtight container at room temperature for up to a day. To reheat, I toast them again in the oven, air fryer, or pan until warm and puffy.

FAQs

Can I use fresh mochi instead of kiri mochi?

Yes, but kiri mochi holds its shape better when grilled, while fresh mochi softens faster.

Why does my mochi puff up?

The heat causes air inside the mochi to expand, making it puff while the outside crisps.

Can I make this without oil?

Yes, mochi cooks well without oil, especially in the air fryer or over open flame.

How do I prevent mochi from sticking?

I lightly grease the pan or basket, or use parchment paper in the oven.

Can I eat yaki mochi cold?

Yes, but it becomes firm and less chewy. I prefer it hot and fresh.

What condiments go well with mochi?

I enjoy soy sauce with sugar, nori, miso paste, or even peanut butter.

Can I freeze cooked mochi?

No, cooked mochi doesn’t freeze well; it becomes too hard once thawed.

Is yaki mochi sweet or savory?

It can be either—I make it sweet with condensed milk or savory with soy sauce and seaweed.

Can I cook multiple pieces at once?

Yes, but I space them apart so they cook evenly and don’t stick together.

How do I know when the mochi is ready?

It should be puffed, golden brown, and soft in the center.

Conclusion

This yaki mochi is one of my favorite quick snacks. I love its chewy center, crisp exterior, and endless flavor possibilities. Whether I enjoy it sweet or savory, it’s always warm, comforting, and delicious.

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