YUZU BUTTER SHOYU MOCHI
As the New Year season comes to a close, many Japanese households are left with a bit of uncooked mochi! We never want to let good food go to waste. In my house, I always make this yuzu butter mochi whenever we have yuzu juice available.
It’s a snack that takes a fun twist on a classic recipe, but not too fancy for convenience. The richness of the butter blends perfectly with the yuzu’s citrus scent—a snack that’s not too heavy yet satisfying. You might end up wanting seconds, so be sure to make enough!
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Serves 2
2 cut mochi
10-15g butter
1-2 tsp sugar (to taste)
1 tbsp soy sauce
splash of yuzu juice
seaweed cut to your preferred size
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Grill your mochi
In a skillet or on a grill, grill your mochi until it’s nice and puffed.
Create the sauce
In a bowl combine your soy sauce, sugar, butter, and yuzu juice and mix well
Coat the mochi with sauce
Once the mochi is grilled, place into your sauce and coat evenly
Serve and enjoy
Place a dab of butter on top, serve with seaweed and enjoy. Spice things up a bit by adding small amounts of yuzu kosho or chili pepper.
Recommended soy sauce: Marudaizu Tamari — rich in umami but smooth and easy to use.
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