Korean Mochi au Gratin
Korean Mochi au Gratin

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, korean mochi au gratin. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Korean Mochi au Gratin is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Korean Mochi au Gratin is something that I have loved my whole life.

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 thoroughly. Sprinkle pan with half the mozzarella.

To get started with this recipe, we have to first prepare a few ingredients. 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. Take 4 Mochi rice cakes
  2. Take 2 tbsp ☆Yakiniku (Japanese BBQ) sauce
  3. Take 50 ml ☆Sake
  4. Get 200 grams Daikon radish
  5. Make ready 1 ●Egg
  6. Get 1 tsp ●Mayonnaise
  7. Take 1 tbsp ●Ground sesame seeds
  8. Take 1 tsp ●Miso
  9. Take 1 stalk ●Japanese leek (the green part)
  10. Make ready 1 Easily melting cheese
  11. Take 5 sheets Korean dried nori seaweed

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. Lightly toast the wiener sausages in the toaster oven. Once they have a nutty fragrance, cut into easy to.

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.
  6. Ready to serve and ENJOY!

Lightly toast the wiener sausages in the toaster oven. Once they have a nutty fragrance, cut into easy to. Chef owner Kenneth Lee and partner Chef Aleina Chun both have very impressive resumes in the restaurant scene. Gratins are very popular in Japanese cooking. Mixing a little miso paste to impart a little umami to the creamy sauce means there is no need to add salt.

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