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Broiled Mochi with Nori Seaweed
Are we supposed to thaw the mochi first? Otherwise it doesn't absorb the soy sauce (not that we'd want it to absorb an entire half-cup anyway). How do you get the nori to stick once the mochi is cooked and dry on the outside? And don't forget to use a non-stick spray or pan, as mochi is sticky stuff.
10 users found this review helpful
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Reviewed On:
Feb. 11, 2001
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