We used to have “Isobe -maki” grilled mochi (grilled mochi coated with sugar-soy sauce mixture wrapped with a sheet of nori) for lunch on the second day of New Year but now we (especially my wife) like grilled cheese mochi. This year, we used low-moisture cow-milk Mozzarella cheese (from Whole Foods) and it worked very well. It came out almost like gyoza with wings or “Hane-tsuki gyoza” 羽根つき餃子. The “wings” of this type of gyoza dumpling are made by adding cheese or a thin flour/starch batter that creates the crunchy fringe when cooked. I also served soup and other items for this second-day lunch.
This is double wing version with cheese wings both top and bottom. We had this with a bit of soy sauce. My wife precut her piece into small pieces using a pizza cutter. I posted how to make this before.
The soup is leftover from zoni 雑煮 or new year’s day soup. I added more vegetables (shiitake mushroom, snow peas, carrot) but no mochi.
To help digestion, diakon namasu 大根なます (daikon in sweet vinegar) is a must with mochi. As usual, I also added boiled octopus leg and ikura salmon roe.
This small plate has red and white fish cake (with wasabi and soy sauce), date-maki omelet roll (this is one I made), Russian marinated salmon and marinated herring roe.
This was a rather filling lunch because of the mochi (one mochi must be equivalent to, at least a full bowl of rice). The low-moisture mozzarella made a nice crunchy crust which contrasted with the soft texture of cooked mochi.