Brown Butter Mochi
Greg Dunmore
Crispy on the outside, chewy in the center, and coated in a savory brown butter sauce, this is one of our favorite ways to enjoy mochi. The combination of nutty butter, rich double-brewed soy sauce, and umami-packed dashi creates an irresistible glaze, while crisp nori makes the perfect wrapper. Hands down, one of my favorite snacks to make at home.
Ingredients
- 4 unsweetened mochi, fresh or thawed from frozen (look for 2- to 4-inch discs or flat rectangles at an Asian market)
- 1 tablespoon unsalted butter
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2 teaspoons Suehiro Double Brewed Soy Sauce
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1 tablespoon Konbu Dashi or Dashi
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4 half sheets of Motoi Nori Temaki (Half Sheet) Nori
Directions
- Place the mochi in a sauté pan large enough to leave a couple of inches between each piece—they will expand as they cook.
- Set over medium heat and cook until lightly golden on the bottom, about 2 minutes. Flip and cook for 1 to 2 minutes more, until softened and golden in spots.
- Transfer the mochi to a plate.
- Add the butter to the pan and cook until it begins to brown and smell nutty.
- Add the soy sauce and dashi. Stir briefly to combine, taking care not to let the sauce separate.
- Return the mochi to the pan and turn to coat in the sauce.
- Place a mochi in the center of each nori sheet. Spoon any remaining sauce over the top, fold the nori around the mochi, and enjoy immediately.