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.
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.It tastes best if the liquid is thoroughly drained from the grated daikon radish.
Enjoy Japanese food around the world.