MiSOgood Vegan Yakimochi

MiSOgood Vegan Yakimochi

2 (2-Ounce Blocks) Kirimochi
2 Tablespoons Sweet & Savory White MiSo Good
1 Scallion, Thinly Sliced (Optional)

Cut each block of kirimochi into 6 - 8 equal squares. If the blocks of mochi are too difficult to cut, warm them gently in the microwave in 20 second increments until pliable. Make sure they aren't touching or else they'll stick together.

Thread 4 pieces onto each skewer, leaving a small amount of space between each one. If using wooden or bamboo skewers, soak them in water for at least 30 minutes beforehand to prevent them from catching on fire.

Preheat your grill or place a grill pan over medium heat. Add the skewers and cook until the mochi is puffy and lightly golden; 5 - 6 minutes. Brush with miso, cook for another minute or two to crisp the edges, and remove from the heat.

Sprinkle with scallion, if desired, and enjoy hot, while still gooey and chewy.

Makes 1 - 2 Servings

Notes: Kirimochi is dried, shelf-stable mochi made from only rice and water with no sugar added. You can find it with the dry goods and pantry staples in Japanese specialty stores and online.