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Isobeyaki (Sweet and Spicy Cheese Isobeyaki) | Easy recipe at home by cooking expert Kari / Recipe transcription by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

切り餅 : 2個
焼きのり : 2枚
ベビーチーズ : 1個
(A)Water : 大さじ1
(A) Soy sauce : 大さじ1/2
(A)Mirin : 大さじ1/2
(A) Sugar : 小さじ2

Time required

15minutes

Procedure

1) Prepare the ingredients 01:51
Cut the baby cheese in half, then cut the two slices in half horizontally.
Cut the baked nori in half lengthwise.
Cut the mochi in half horizontally, then cut the thickness in half.
2) mold 03:10
Sandwich the baby cheese from Step 1 between two slices of mochi from Step 1 and press firmly so that they stick together.
Make 3 sets in the same way.
3) bake 03:48
Place aluminum foil on a frying pan and put 2 on top.
Turn on the heat to medium, cover and cook for 2 to 3 minutes until golden brown.
When it's browned, flip it over.
Lightly cut the mochi and press down with chopsticks.
Cover and cook for 2 to 3 minutes until golden brown.
When browned, lightly grill all 4 sides.
Turn off the heat and remove the aluminum foil.
4) 味を付ける 05:32
Add (A) to Step 3 and heat over medium to low heat.
Stir it all over while rolling it with chopsticks.
When it comes to a boil, turn off the heat.
5) 仕上げる 06:08
まな板の上に1の焼きのりを並べその中央に4を置き、巻く。
お皿に盛り付けて完成。

Point

・In the video, I made half-sized kirimochi, but you can also make it in one-sized pieces.
・You can use whatever cheese you like, but it is preferable to use a non-melting type of cheese as it will run out during baking.
・The aluminum foil used in step 3 is the non-stick type. If you don't have it, spread some oil on aluminum foil and bake.
・Be sure to cover with a lid when baking.
・If the sandwiched cheese doesn't seem to have melted when it's finished, you can heat it up a little in the microwave.
・The process is the same, but you can change the seasoning to Korean seaweed and yakiniku sauce to make Korean-style Isobeyaki.