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Isobeyaki - Rice Cakes Wrapped in Nori

Known as Isobeyaki in Japanese these toasted rice cakes make a really simple and super tasty snack.

Serves 3

Ingredients

Method

  1. Heat a little oil in a frying pan, meanwhile remove the mochi from the pack.
  2. Add to the frying pan and fry on a low heat until they are lightly browned on both sides and puffy.
  3. Remove from the pan and drizzle both sides with soya sauce.
  4. Cut the nori sheet into 3 long evenly sized strips. Fold a strip of nori around the centre of each mochi and enjoy!

Variation: if you do not want to fry the mochi, you can also grill them but you will have to watch them like a hawk as they burn easily.

Chef

Celia PlenderCelia Plender

Celia Plender is a freelance food writer and chef with experience in both Japan and the UK. She has written for publications including Time Out Magazine, channel4.com/4food, goodfoodchannel.co.uk and clearspring.co.uk.

Since returning from Japan, where she worked as a chef in a Tokyo kaiseki restaurant, she has devoted more and more of her time to Japanese cuisine. As she trained in the West, she is also fully conversant with European cuisine.

She is the proud editor of two cookbooks: Dashi and Umami, the Heart of Japanese Cuisine (Cross Media 2009) and Umami World Recipes, Filipino (Cross Media 2009).

In her food writing career she has written for various magazines and websites, including www.channel4.com/4Food, where she is currently Deputy Editor, www.goodfoodchannel.co.uk, Time Out Eating and Drinking Guides, www.Eat-Japan.com and www.clearspring.co.uk. She is also a member of the Guild of Food Writers.