Recipe: Yummy Korean Mochi au Gratin

Korean Mochi au Gratin. Every time before returning back to KL, I usually be swamped with days of continuous bread and cake baking to fill up the fridge bread supply for the maid (while I am away) as well as to fill up my hand carry luggage with various bakes requested by my buddies. I tried to make mochi balls just like your recipe. It was fun making them with my nephews. unfortunately they look so ugly hahaha. i can't wrap well and i think the skin is too thick. but anyway, the filling taste nice (but why the color is not as.

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Ingredients of Korean Mochi au Gratin

1. Prepare 4 of Mochi rice cakes.
2. You need 2 tbsp of ☆Yakiniku (Japanese BBQ) sauce.
3. You need 50 ml of ☆Sake.
4. You need 200 grams of Daikon radish.
5. You need 1 of ●Egg.
6. It's 1 tsp of ●Mayonnaise.
7. You need 1 tbsp of ●Ground sesame seeds.
8. It's 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.

Once they've joined groups, you'll see them here. Au gratin potatoes are one of the greatest casseroles of all time. Tender, fluffy potatoes are bathed in a rich and creamy cheese sauce, then baked in a hot oven until bubbly and crisp. I'd dare to say au gratin potatoes are better than even the best mashed potatoes — and they're easier, too.

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..

The Japanese have their own version for Gratin called Doria which is prepared with rice, especially leftover rice. It is said it was first invented by an Italian family with the name of Doria who tried to represent the Italian flag (with tomatoes, cucumbers and chicken). Mochi (Japanese: 餅; Chinese: 麻糬) is a Japanese rice cake made by pounding glutinous rice into a paste and molding it into shapes which can be eaten right away, or cured and dried for later use. Mochi is used to make a variety of traditional Japanese sweets, and cooked in soups. A creamy cheesy au gratin potato dish with added spinach and caramelized onion goodness.

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