Korean Mochi au Gratin
Korean Mochi au Gratin

Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, korean mochi au gratin. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Korean Mochi au Gratin is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Korean Mochi au Gratin is something which I have loved my whole life.

Cover with the ● ingredients, scatter with cheese, and bake in the toaster-oven until the cheese melts and browns. After it has baked, scatter the Korean nori seaweed on top and enjoy. Sprinkle pan with half the mozzarella. Place mochi squares in the center, as they will spread when they bake.

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

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

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? See more ideas about mochi, asian desserts, recipes.

Instructions 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.

Anyone here by chance have a recipe for this dish? See more ideas about mochi, asian desserts, recipes. Chapssaltteok used to be called "mochi" among Koreans, but these days everybody calls this particular kind of rice cake "chapssaltteok." The word mochi is a Japanese word that simply means "rice cake." In Japan and Korea, the rounds of glutinous rice, known as mochi and tteok, respectively, are indulgently gooey affairs. The cakes, which can either be sweet or savory, are steamed, pounded, or pan-fried. Store-bought versions are usually coated with too much starch and can taste like chemicals or waxy fillings.

So that is going to wrap this up with this special food korean mochi au gratin recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!