Step-by-Step Guide to Prepare Quick Korean Mochi au Gratin

Korean Mochi au Gratin

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, korean mochi au gratin. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Korean Mochi au Gratin is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Korean Mochi au Gratin is something which I have loved my whole life. They’re fine and they look fantastic.

Great recipe for Korean Mochi au Gratin. I had some mochi and wanted to eat them in a different way so I tried in a gratin. I thought it would taste pretty good with yakiniku sauce, so I gave it a try! Since the miso in the ingredients could be difficult to blend in, use a whisk to blend it in.

To get started with this particular recipe, we must prepare a few components. You can cook korean mochi au gratin using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Korean Mochi au Gratin:
  1. Prepare 4 Mochi rice cakes
  2. Prepare 2 tbsp ☆Yakiniku (Japanese BBQ) sauce
  3. Get 50 ml ☆Sake
  4. Make ready 200 grams Daikon radish
  5. Get 1 ●Egg
  6. Get 1 tsp ●Mayonnaise
  7. Take 1 tbsp ●Ground sesame seeds
  8. Prepare 1 tsp ●Miso
  9. Make ready 1 stalk ●Japanese leek (the green part)
  10. Prepare 1 Easily melting cheese
  11. Get 5 sheets Korean dried nori seaweed

It tastes best if the liquid. I loved the mochi au gratin at Shokudo when we visited Hawaii. I've looked and looked online for a similar recipe to replicate it at home- to no avail. Anyone here by chance have a recipe for this dish?

Steps to make Korean Mochi au Gratin:
  1. Lightly brown both sides of the mochi in a frying pan. Add the ☆ ingredients to a pot and bring to a boil. Add the mochi and simmer. (Until the liquid evaporates).
  2. Peel the daikon radish, grate it, and strain it in a colander. Combine the ● ingredients (cut the leek into small pieces).
  3. Line the mochi from Step 1 in a gratin dish and top with the grated daikon radish. Cover with the ● ingredients, scatter with cheese, and bake in the toaster-oven until the cheese melts and browns.
  4. After it has baked, scatter the Korean nori seaweed on top and enjoy.
  5. The melted cheese plus the grated daikon radish plus the sweet and salty mochi is so delicious.

I've looked and looked online for a similar recipe to replicate it at home- to no avail. Anyone here by chance have a recipe for this dish? Read the Mochi au gratin at Shokudo discussion from the Chowhound Home Cooking, Mochi food community. Cut the mochi into easy to eat pieces and lay them in a gratin or shallow casserole dish. If the mochi cakes are frozen, defrost naturally or thaw in the microwave, and then cut them up.

So that is going to wrap this up for this exceptional food korean mochi au gratin recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!