My father loooooves Yaki mochi, and says he can eat everyday. In fact, I think he does a few times a week so my mom always keeps rice cakes at home. I always used to cook mochi on a grill or in an oven toaster until this far easier way of using a non stick fry pan! No need oil with no mess at all, and it cooks evenly.
Just place rice cakes on a non-stick fry pan, and cook at medium heat until the inside becomes soft. You can push the rice cake with your finger to check.
Various ways to eat Yaki Mochi.
1. Dip in soy sauce, and cover with seaweed.
2. Dip in soy sauce and sugar.
3. Dip quickly in hot water just to wet outside, coat with ‘Kinako’ (soy bean powder) and sugar.
4. Top red bean paste on top.
5. Top grated Daikon and drop a little soy sauce.
6. Add on Udon in warm soup- it is called ‘Chikara Udon’ meaning Udon with power.
And more!