Yakitsuke (Griddled Mugwort Rice Cakes)
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
In Toyama, glutinous rice dough tinted green with mugwort is pressed into flat rounds, griddled, and brushed while hot with a thin layer of sweet sesame miso.
Read more
The miso is made by grinding toasted sesame until its oil just begins to show, then mixing in miso and sugar, which leaves a little texture from the seeds.
Ingredients
Instructions
- 1
Wash 160g cultivated, sold-for-food mugwort.
Blanch 2 minutes, cool 30 seconds in cold water, squeeze firmly, and chop finer than 2mm.
- 2
Grind 30g toasted sesame until a little oil emerges.
Mix in 1 tablespoon miso and 2 tablespoons sugar to a thick sesame miso with some grains remaining.
- 3
Put 300g glutinous rice flour in a bowl and mix in 130ml hot water in four additions with chopsticks.
When cool enough to touch, knead 5 minutes and add remaining water gradually if it cracks.
- 4
Fold chopped mugwort into dough in three additions and knead 5 minutes until evenly green.
Divide into eight, round, and press to discs 9cm wide and 8mm thick.
- 5
Spread 1 tablespoon oil in a cast-iron or heavy skillet and heat 1 minute over medium.
Arrange cakes without overlap, cover, and cook 5 minutes over medium-low.
- 6
Turn, cover again, and cook 5 minutes.
When both sides brown, the thickest center reaches at least 90C, and a split cake is translucent with no dry white flour, remove from heat.
- 7
Spread about 1 teaspoon sesame miso thinly on each side of each hot cake.
Touch each side to the residual pan heat for 15 seconds to set the sauce and serve warm.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
富山型生活総合メニュー集（富山県） · Checked: 2026-08-11
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