Tofu shiratama dango prepared in classic isobe yaki style — soft, chewy, and wrapped in fragrant nori.
What Is Isobe Yaki?
Isobe yaki is a classic Japanese way of grilling mochi, brushing it with soy sauce, and wrapping it in nori. The result? Crispy on the outside, soft and chewy inside, with a delicious umami finish.
A Protein-Rich, Easier Twist on Traditional Mochi
Traditional mochi can be tricky — steaming, pounding, and perfect timing are required. This version uses tofu shiratama dango, making it lighter, softer, and packed with protein. Simply boil, grill, brush with tamari or soy sauce, and wrap in nori.
Recipe
Ingredients
- 40 Tofu Shiratama Dango (see recipe)
- Soy sauce or tamari
- Nori sheets, cut into squares
- Garnish: Black sesame
Method
1. Preheat the grill to 180C (350°F) (or medium heat).
2. Place the dumplings on a lightly greased oven tray and grill close to the heat for 5 minutes or until the dumplings gently colour and appear slightly puffy.
3. Liberally brush the surfaces of each dumpling with soy sauce.
4. Put the dumplings back under the grill and cook for 1 minute.
5. Remove dumplings and once more liberally brush the surfaces of each dumpling with soy sauce.
6. To serve, position one cooked dumpling on a 3–4cm (1.1/4–1.1/2in) square piece of nori and top with black sesame.
Perfect for Entertaining
These bite-sized tofu dango are elegant and easy to serve, naturally gluten-free and fully plant-based. They make a beautiful starter or snack for gatherings, offering a unique Japanese flavour that your guests will love.
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