Korean Mochi au Gratin

Korean Mochi au Gratin

I came up with a delicious mochi dish prepared au gratin by combining mochi coated in yakiniku sauce with the light taste of daikon radish Scattering Korean nori seaweed on top makes it even better.

Ingredients: 2 servings

Mochi rice cakes
☆Yakiniku (Japanese BBQ) sauce
2 tablespoons
50 ml
Daikon radish
200 g
1 teaspoon
●Ground sesame seeds
1 tablespoon
1 teaspoon
●Japanese leek (the green part)
1 stalk
Easily melting cheese
to taste
Korean dried nori seaweed
4-5 sheets


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.

Story Behind this Recipe

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!