Recipe: at dinner Korean Mochi au Gratin

Sarah White
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Recipe: at dinner Korean Mochi au Gratin
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Recipe: at dinner 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.

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

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. Prepare 2 tbsp of ☆Yakiniku (Japanese BBQ) sauce.

  3. Prepare 50 ml of ☆Sake.

  4. You need 200 grams of Daikon radish.

  5. It’s 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. You need 1 stalk of ●Japanese leek (the green part).

  10. You need 1 of Easily melting cheese.

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

Mochi Cheese Gratin: I was skeptical at first of this dish.

This dish is delicious with mochi cubes blanketed with mozzarella cheese and swimming in a light dashi broth.

The dish is then baked and topped with nori strips.

Even he enjoyed the dish and he dislikes mochi!

Korean Mochi au Gratin instructions

  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 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?

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

Metal knives tend to stick too much.