Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, korean mochi au gratin. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Can I substitute the kinako with Korean Kong garu (roasted soybean powder) or misutgaru (roasted mix. Yuri manga artists, consisting of the female "もっち" (Mocchi) and the male "オーレ" (au Lait). Check out Korean-Mochi's art on DeviantArt.
Korean Mochi au Gratin is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Korean Mochi au Gratin is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook korean mochi au gratin using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Korean Mochi au Gratin:
- Make ready Mochi rice cakes
- Get ☆Yakiniku (Japanese BBQ) sauce
- Prepare ☆Sake
- Get Daikon radish
- Make ready ●Egg
- Get ●Mayonnaise
- Make ready ●Ground sesame seeds
- Prepare ●Miso
- Take ●Japanese leek (the green part)
- Prepare Easily melting cheese
- Make ready sheets Korean dried nori seaweed
A creamy cheesy au gratin potato dish with added spinach and caramelized onion goodness. Classic potatoes au gratin are everything a holiday dish is supposed to be—elegant, rich, luxurious, extraordinary—and this particular au gratin recipe is Au gratin is a French culinary term that refers to a dish (usually a potato dish) topped with grated cheese (and/or breadcrumbs), cream, butter, then. Mochi (Japanese: 餅, もち) is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. Scalloped Potatoes Au Gratin are different than just scalloped potatoes because Au Gratin Potatoes are cocooned in melty Gruyere cheeeeese.
Instructions to make Korean Mochi au Gratin:
- 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).
- Peel the daikon radish, grate it, and strain it in a colander. Combine the ● ingredients (cut the leek into small pieces).
- 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.
- After it has baked, scatter the Korean nori seaweed on top and enjoy.
- The melted cheese plus the grated daikon radish plus the sweet and salty mochi is so delicious.
Potatoes Au Gratin with tender layers of buttery potatoes, bacon and onions cocooned in melty Gruyere cheese drowned in cream that has been. 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. 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.
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