All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Yakimochi to satojoyu / grilled rice cakes, with sweetened soy sauce dip

This is the standard way to eat mochi rice cakes, mainly as a snack, at my parents’ and relatives’ homes.


Mochi rice cakes of your choice (kusamochi Japanese mugwort rice cakes and kobumochi rice cakes with kombu kelp in photo)
1 tbsp soy sauce
2-3 tsp sugar


Mix sugar and soy sauce in small plates.


Grill rice cakes.
Flip once or twice to cook both sides.

When rice cakes becomes toasty outside and puffy, they are ready to eat.


Dip rice cakes in sweetened soy sauce, and enjoy.

  • There is no rule about the proportion of sugar and soy sauce -- it depends completely on personal preference.

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