Yakitsuke (Griddled Mugwort Rice Cakes)
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Yakitsuke is a rural Toyama snack.
Read more
Glutinous rice flour is kneaded with hot water, mixed with blanched finely chopped mugwort, shaped to earlobe-soft cakes, and griddled covered in an oiled iron pan until both sides brown. Sweet sesame miso is spread over the hot cakes. In the past, broken glutinous rice that could not be shipped was milled and spread thin across a large household pan to share during farm-work breaks. The formal method is an oiled pan-griddle cake, not an oil-free toast. Use only mugwort verified for culinary use and cook the thickest center until hot and translucent before applying the sauce.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Wash 160g cultivated, sold-for-food mugwort.
Blanch 2 minutes, cool 30 seconds in cold water, squeeze firmly, and chop finer than 2mm.
- 2Season
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.
- 3Prep
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.
- 4Prep
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.
- 5Control
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.
- 6Control
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.
- 7Finish
Spread about 1 teaspoon sesame miso thinly over both sides of each hot cake.
Touch each side to the residual pan heat for 15 seconds to set the sauce and serve warm.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- One hundred sixty grams blanched culinary mugwort in rice dough
- Finish cue
- 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.
- Avoid this
- Do not forage; use cultivated mugwort labeled for food.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
50min, 7 ingredients
Category median
50min, 7 ingredients
Based on 119 recipes
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