Cheesy Mochi Bake

Featured in the Honolulu Star-Advertiser on January 8, 2014.



Cheesy Mochi Bake


  • 1 teaspoon sesame oil
  • 1 clove garlic, finely chopped
  • 1 teaspoon finely chopped fresh ginger
  • 2 cups low-sodium chicken soup stock
  • 1 cup kombu soup stock (mix 1 packet of powdered dashi with 1 cup of water)
  • 1 teaspoon sugar
  • 3 tablespoons low-sodium shoyu
  • 1 small shiitake (dried or fresh)
  • 1/2 tablespoon unsalted butter
  • Salt to taste


  • Butter to coat ramekins
  • 1 cup shredded mozzarella
  • 1/2 cup provolone, cut into shreds (substitute with any mild white cheese)
  • 10 ounces (about 36 1-inch cubes) unsweetened plain mochi (Japanese rice cake, firm variety)
  • 1/4 cup green onions, chopped
  • 1/4 teaspoon grated ginger (optional)
  • 1/2 cup nori (prepared seaweed), cut in thin strips


Preheat oven to 375°F. Lightly butter 6 ramekins. In medium pot, heat sesame oil over medium-high. Add garlic and ginger sauté for 1 minute. Add next five ingredients; bring to a boil. Reduce heat and simmer for 5 minutes. Remove shitake mushroom, add butter and salt. Reduce heat to low.

Combine cheeses. Divide 1 cup of cheese between ramekins; top with mochi and remaining cheese. Bake for 10 minutes until cheese begins to bubble (mochi should still hold its shape). Remove from oven. Raise temperature to broil. With a spoon, pull mochi away from the edges of the dish. Distribute 1 cup of broth between the ramekins (do not cover the top of the mochi). Return to oven; broil until golden brown (3-5 minutes). Top with green onions, optional ginger and nori. Serve immediately with remaining broth on the side (for best results, dish should be eaten immediately). Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
340 calories, 12 g fat, 7 g saturated fat, 30 mg cholesterol, 800 mg sodium, 42 g carbohydrate, 0 g fiber, 1 g sugar, 11 g protein.


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