Japanese Mochi Rice Cake Gratin

Japanese Mochi Rice Cake Gratin

The mayonnaise-miso sauce transforms leftover mochi rice cakes into something special.

Ingredients: 2 servings

Mochi rice cakes (I used round mochi)
Wiener sausages
2 to 3
Melting type cheese
2 slices
Seasoned nori seaweed
2 sheets
as needed
5 tablespoons
3 tablespoons
2 tablespoons
☆Miso (I used awase miso)
1 tablespoon


1. Mix together all of the ☆ ingredients to make the mayonnaise-miso sauce.
2. 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.
3. Microwave for 1 minute at 600 W to soften the mochi.
4. Lightly toast the wiener sausages in the toaster oven. Once they have a nutty fragrance, cut into easy to eat pieces.
5. Place the wiener sausages in the gratin dish or casserole, and top with the mayonnaise-miso sauce.
6. Sprinkle on the melting cheese and cover completely with panko to make the surface crispy.
7. Bake for 5 minutes in the toaster oven at 1300 W. When it begins to lightly brown and bubble, it's finished. Optionally scatter with flavored seaweed.
8. This is a main dish type gratin version, with chicken and white onion Recipe ID: 1646097

Story Behind this Recipe

I was trying to come up with ways to use mochi cakes, and this is what I created.