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


  1. Preheat oven to 375°F.
  2. Lightly butter 6 ramekins.
  3. In medium pot, heat sesame oil over medium-high.
  4. Add garlic and ginger sauté for 1 minute.
  5. Add next five ingredients; bring to a boil.
  6. Reduce heat and simmer for 5 minutes.
  7. Remove shitake mushroom, add butter and salt.
  8. Reduce heat to low.
  9. Combine cheeses.
  10. Divide 1 cup of cheese between ramekins; top with mochi and remaining cheese.
  11. Bake for 10 minutes until cheese begins to bubble (mochi should still hold its shape).
  12. Remove from oven.
  13. Raise temperature to broil.
  14. With a spoon, pull mochi away from the edges of the dish.
  15. Distribute 1 cup of broth between the ramekins (do not cover the top of the mochi).
  16. Return to oven; broil until golden brown (3-5 minutes).
  17. Top with green onions, optional ginger and nori.
  18. 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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