Mochi Cheese Gratin

This recipe is a vegetarian adaptation of Honolulu restaurant, Shokudo’s extremely addicting appetizer.

Ingredients

Vegetarian Dashi
• ¼ cup dried shittake mushrooms
• 2½ cups water
• 1 5” long piece dried kombu

• 1 Tablespoon butter or vegan equivalent, softened
• 1 ½ cups shredded mozzarella or vegan equivalent
• 8 2” plain mochi squares, store-bought or homemade
• 1 Tablespoon soy sauce or tamari
• ½ cup chopped green onions

Instructions

1. Rehydrate mushrooms according to package directions. Coarsely chop mushrooms and combine with 2 cups water in a medium saucepan and bring to a boil. Reduce heat and let simmer for about 30 minutes.
2. Add remaining ½ cup water and kombu. Bring to a boil. Strain mixture into large bowl to strain out mushrooms and kombu. Reserve mushrooms to use in other dishes. Discard kombu.
3. Preheat oven to 350°.
4. Grease an 8” x 8” baking pan or a large gratin dish with butter. Sprinkle pan with half of mozzarella. Place mochi squares in the center – when they bake they’ll spread out a little. Cover mochi with remaining mozzarella. Bake in oven for 7-8 minutes or until mozzarella starts to bubble.
5. Remove from oven. Pour half of Vegetarian Dashi and ½ Tablespoon soy sauce over mochi. Switch oven settings to broil. Broil mochi for a few minutes or until golden brown.
6. Keep in baking dish when serving. Pour remaining Vegetarian Dashi and soy sauce over mochi. Garnish with green onions. Serve immediately and enjoy!

Yields 4-6 Servings

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