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Brown Butter Mochi

Pan-crisped mochi that stays chewy inside, glazed in a quick sauce of browned butter, soy sauce and dashi, then wrapped in nori. A great snack 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
• 2 teaspoons Suehiro Double Brewed Soy Sauce
• 1 tablespoon Konbu Dashi or Dashi
• 4 half sheets of Motoi Nori Temaki (Half Sheet) Nori

Method

1. Lay the mochi in a sauté pan with a few inches of space around each one, since they puff up as they cook.
2. Cook over medium heat for about 2 minutes, until the undersides are lightly golden. Turn them and cook 1 to 2 minutes more, until soft with golden patches.
3. Move the mochi to a plate.
4. Melt the butter in the same pan and let it cook until it smells nutty and starts to brown.
5. Pour in the soy sauce and dashi and stir just enough to combine, so the sauce doesn't split.
6. Put the mochi back in and turn them in the sauce to coat.
7. Set each mochi on a sheet of nori, spoon over the rest of the sauce, wrap and eat right away.

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