Recipe: Yummy Nori Seaweed Wrapped Mochi and Cheese
Recipe: Yummy Nori Seaweed Wrapped Mochi and Cheese Delicious, fresh and tasty.
Nori Seaweed Wrapped Mochi and Cheese. I usually rest the nori on top of the toaster to get a bit warm and crunchy. Then on a flat plate i put some soy sauce and japanese spice (karashi) and cover the mochi. That way the nori will stick to the mochi and the soy sauce flavor is all there.
Depending on your palate, the amount of sugar may be adjusted or completely omitted.
Finally, the seasoned mochi is wrapped in either seasoned or plain "nori" (seaweed).
Mochi is one of the typical foods served during new year's holidays.
You can cook Nori Seaweed Wrapped Mochi and Cheese using 3 ingredients and 2 steps. Here is how you cook that.
Ingredients of Nori Seaweed Wrapped Mochi and Cheese
-
Prepare 1 piece of Cut mochi.
-
Prepare 1/2 of Easy melting sliced cheese.
-
Prepare 1 of sheet Nori seaweed.
Isobe means 'rocky shore', and in Japan a rocky shore is a place where seaweed abounds.
The term 'isobe' has come to refer to dishes including seaweed; soy sauce coated mochi wrapped in nori seaweed is usually called isobeyaki (seaweed-cooked) or isobemaki (seaweed-wrapped), although other fillings can be used, such as scallops, taro root, and even cheese!
Arare come in different sizes, colors, and shapes; as a bonus, sometimes the pieces are also wrapped in crispy nori seaweed, too.
Anko Mochi (餡子餅) is a mochi where we place red bean paste inside the mochi.
Nori Seaweed Wrapped Mochi and Cheese step by step
-
Top the mochi with easy melt sliced cheese and wrap in nori seaweed..
-
Put the mochi from Step 1 in a toaster oven, and bake until the cheese melts. Voilà!.
Kinako Mochi (きな粉餅) is mochi coated with a mixture of kinako (roasted soybean flour) and sugar.
Isobeyaki (磯辺焼き) is mochi coated with a mixture of soy sauce and sugar and wrapped with nori seaweed.
Most people prefer Isobeyaki without sugar, but my.
Lau lau, kalua pork, lomi lomi salmon, chicken long rice, smoked pork, haupia, furikake salmon, butter mochi, pie crust manju, warabi salad, Okinawan sweet potato tempura…the list could go on and on…most of these are local favorites that can be found in a plate lunch style restaurants, okazu-ya, or kitchens throughout the islands.
Rinse rice two to three times and drain well.
