Easiest Way to Cook Appetizing Korean Mochi au Gratin

Virgie Wilkins
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Easiest Way to Cook Appetizing Korean Mochi au Gratin
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Easiest Way to Cook Appetizing Korean Mochi au Gratin Delicious, fresh and tasty.

Korean Mochi au Gratin. 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!

Place mochi squares in the center, as they will spread when they bake.

A Korean take on a French classic by Restaurant Hubert's chef Daniel Pepperell.

I loved the mochi au gratin at Shokudo when we visited Hawaii.

You can cook Korean Mochi au Gratin using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Korean Mochi au Gratin

  1. It’s 4 of Mochi rice cakes.

  2. It’s 2 tbsp of ☆Yakiniku (Japanese BBQ) sauce.

  3. You need 50 ml of ☆Sake.

  4. You need 200 grams of Daikon radish.

  5. Prepare 1 of ●Egg.

  6. Prepare 1 tsp of ●Mayonnaise.

  7. It’s 1 tbsp of ●Ground sesame seeds.

  8. You need 1 tsp of ●Miso.

  9. It’s 1 stalk of ●Japanese leek (the green part).

  10. Prepare 1 of Easily melting cheese.

  11. It’s 5 of sheets Korean dried nori seaweed.

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?

Watch Queue Queue Read the Mochi au gratin at Shokudo discussion from the Chowhound Home Cooking, Mochi food community.

Turn the mochi out onto the plastic, and cut into pieces using a plastic or wooden knife.

Korean Mochi au Gratin step by step

  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..

Metal knives tend to stick too much.

Roll the pieces in the potato starch mixture.

If you want to fill the mochi, use red bean paste or another filling of your choice. (I like mixing the highest-quality peanut butter and honey.) Flatten the ball of mochi and place a teaspoonful of filling in the center.

Mochi is a type of traditional Japanese rice cake that has been enjoyed in Japan for centuries.

Later, during the Heian period, mochi became a celebratory food eaten as part of the New Year's festivities.