Korean Mochi au Gratin
Korean Mochi au Gratin

Hey everyone, it’s Jim, 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 food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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.

Korean Mochi au Gratin is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Korean Mochi au Gratin is something which I’ve loved my whole life. They’re nice and they look wonderful.

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 can achieve it.

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. Make ready 50 ml ☆Sake
  4. Get 200 grams Daikon radish
  5. Make ready 1 ●Egg
  6. Make ready 1 tsp ●Mayonnaise
  7. Take 1 tbsp ●Ground sesame seeds
  8. Make ready 1 tsp ●Miso
  9. Get 1 stalk ●Japanese leek (the green part)
  10. Make ready 1 Easily melting cheese
  11. Make ready 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.

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.

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