I was trying to come up with ways to use mochi cakes, and this is what I created.The baking time in your toaster oven will probably be different from mine, so please check on the gratin while it's cooking and adjust the time.I think you can use any number of additional ingredients besides the mochi. Try with whatever you have in your refrigerator. Recipe by Minaichigo

Children like this too, and the appearance is also pretty.

We just finished pounding mochi, and tried eating it like this for lunch and it was delicious.If you have just-pounded fresh mochi, tear it up with your hands and arrange it on the place. If you have grilled mochi, dip it in hot water and then arrange it on the plate. Recipe by meg115

Making dashi stock is a pain and I hate that you need to dirty a pot to use mentsuyu! Then I remembered my mom's ultimate lazy recipe.This is the ultimate "lazy" recipe for zouni. There aren't any hints. Just eyeball the ingredients. Recipe by Natsumomomama

This is the technique we have been using for a long time at my parents' house.To make it taste better, make sure to coat the mochi with the kinako mixture well before its surface starts to dry. Also you could sprinkle on the kinako mixture again afterwards if you're a kinako lover! Recipe by Naosuke

My grandma used to make this for me when I was a child, using the mochi rice cakes left over from New Year's.If you soak the grilled mochi cakes in boiling water, they will turn soft.Combine the kinako and sugar in the ratio that you like.You can cut up the mochi cakes if you like too. Recipe by doiko

I have learned how to make sakura mochi, but I didn't have rice flour, domyoji flour, or a cherry blossom leaf...I wanted to make a sakura mochi easily, so I came up with this recipe.-A little amount of the red food colouring is enough to turn the rice pink, so don't add too much. If you add too much, the rice turns red.-A pinch of salt gives the rice a salty kick, and it will taste like the authentic sakura mochi. If you don't have the salted cherry blossom leaf, add little more salt in the rice to adjust the taste. I taste the mixture at the Step 3, and adjust the taste to my liking. Recipe by Marrietty

I used to always toss out leftover rice, so I thought of a way to use it.In Step 2, I wrapped a rolling pin in plastic wrap, then crushed the rice grains.In Step 6, if you wear plastic gloves, your hands will not get sticky. If you store them in the refrigerator, microwave for a minute at 500W for a delicious texture akin to sesame dumplings. Consume the same day. Recipe by xlyumilx

I've made this so many times I've lost count.I make this year-round for breakfast for my mochi-loving husband.If you do up to Step 4 the night before, it's easy to make in the morning.For the dashi stock, you can just use 1 tablespoon of dashi stock granules in 5 cups (1000 ml) of water.When adding salt in Step 4, be sure to taste it while you add it since different types of salt have different levels of saltiness.If you have mari-bu (decorative ball shaped fu) the soup becomes very New Year-sy and festive. For 2 to 3 servings. Recipe by ruruchirin

I wanted to make an easy Gohei Mochi recipe to cook at home. This recipe requires only a stick, plastic wrap, and a grill! Sweet sticky rice is already sticky, so you don't need to mash it. That makes this dish easier.The miso mixture burns easily, so adjust the heat and grilling time accordingly. You can also use walnuts instead of sesame seeds. The cooking methods and shape of the rice cakes might differ in different areas. I created this recipe so that people can make this dish at home. Recipe by handmadecafe