Korean Mochi au Gratin

• 4 Mochi rice cakes
• 2 tbsp Yakiniku (Japanese BBQ) sauce
• 50 ml Sake
• 200 grams Daikon radish
• 1 Egg
• 1 tsp Mayonnaise
• 1 tbsp Ground sesame seeds
• 1 tsp Miso
• 1 stalk Japanese leek (the green part)
• 1 Easily melting cheese
• 5 sheets Korean dried nori seaweed

1. Lightly brown both sides of the mochi in a frying pan.
2. Add the ingredients to a pot and bring to a boil.
3. Add the mochi and simmer.
4. (Until the liquid evaporates).
5. Peel the daikon radish, grate it, and strain it in a colander.
6. Combine the ingredients (cut the leek into small pieces).
7. Line the mochi from Step 1 in a gratin dish and top with the grated daikon radish.
8. Cover with the ingredients, scatter with cheese, and bake in the toaster-oven until the cheese melts and browns.
9. After it has baked, scatter the Korean nori seaweed on top and enjoy.
10. The melted cheese plus the grated daikon radish plus the sweet and salty mochi is so delicious.

rice cakes, yakiniku, sake, radish, egg, mayonnaise, ground sesame seeds, stalk japanese, melting cheese, seaweed

Taken from cookpad.com/us/recipes/147670-korean-mochi-au-gratin (may not work)