I had some mochi and wanted to eat them in a different way so I tried in a gratin.I thought it would taste pretty good with yakiniku sauce, so I gave it a try!Since the miso in the ingredients could be difficult to blend in, use a whisk to blend it in thoroughly.It tastes best if the liquid is thoroughly drained from the grated daikon radish. Recipe by Satomiwa

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

When we eat mochi for New Years, I always make it like this.My mother used to make it for me when I was a child. I love it even more than I like mochi cakes in soup.You don't have to wrap the mochi cakes in nori seaweed, and you only need 1 plate. This is easy, so you can have mochi even in the morning.In addition, by using plastic wrap the mochi won't get stuck to the plate, so cleanup is easy. Recipe by yakopuyo

I created this recipe because I wanted to increase my repertoire of mochi recipe.The sweetness of the banana varies depending on how ripe it is, so please adjust the amount of sugar accordingly.If you have a sweet tooth, you can add 1 more tablespoon of sugar.The microwaving time is just a suggestion.Please use the cream cheese after bringing it to room temperature. Recipe by *Anna*

I originally got this recipe from my step-mother and it required starting your preparation the night before by soaking the steamed glutinous rice in sugar water overnight. It was a bother to make, so I checked easier recipes on the internet and referenced those when coming up with this recipe.If you cannot find cherry blossom leaves, you can get them on the internet.Cuoca, http://www.cuoca.com/Tomizawa, http://shop.tomizawa.co.jp/They can also be frozen. For 16 pieces. Recipe by Tomonao

My parents had mochi and tsubu-an left over from the New Year's celebrations, so I bought strawberries and cream cheese to make daifuku. They were delicious.Use plenty of katakuriko.I covered strawberries with cream cheese, and then covered with tsubu-an to make "Strawberry Cream Cheese Daifuku." They were also delicious. Recipe by Harurunatsu

Piping hot gratin is so tasty during the colder seasons. I combined it with bread.・I used large aluminum muffin cups from the 100 yen shop.・If you don't have heavy cream, you can use 250 g of regular milk,・Since this white sauce is poured on the bread, it's thicker than usual. (If planning to use in cooking, decrease half of the bouillon). Recipe by DUFFYchan

I like potato gratin, but I think it takes a long time to cook the potatoes thoroughly.If you slice the potatoes and microwave them for 5 minutes they are ready to be used!By coating the potatoes with sauce instead of pouring the sauce on top, the entire dish becomes delicious.It was a big hit at a wine-tasting gathering.I made a very simple potato-only gratin this time, but it also tastes delicious with some bacon and mushrooms too!This recipe reduces the cooking time by slicing the potato thinly and using a microwave.You are only browning the top of the gratin in the oven or the toaster oven. So feel free to brown it to how you like, rather than sticking to the time that I wrote. Recipe by classy

When I microwaved mochi cakes, they often puffed up way too much, or developed tough spots. I wondered if there was anything to be done about that, and thought of this method.Please find the right cooking time that works best in your microwave oven!You can use this mochi any way you want such as in isobe-maki (coated in soy sauce and wrapped in nori seaweed), wasabi flavored, with cheese, etc. Please try your own variations. I'm looking forward to seeing your reports. For 2 square cut mochi cakes worth. Recipe by Maigonohitsuji

. I baked with sweet potatoes instead of potatoes.Microwaving the potatoes reduces cooking time. Recipe by Pukuttopukumaru

When we had mochi during the New Years holidays when I was growing up, my mother always used to make us cheese mochi.I really wanted to eat it one time and didn't have any cheese, so I substituted mayonnaise. That is how this recipe was born.You don't have to wrap the mochi cakes with nori seaweed and you only need one plate. This is very easy, so you can even have mochi cake for breakfast!In addition, by covering the plate with plastic wrap, you don't have the usual bother of cleaning the sticky mochi off the plate so that saves time. This recipe has nothing but positives! For 1 mochi cake's worth. Recipe by yakopuyo

I wanted to have soft and just-made kashiwa mochi on Children's Day.Using joshinko flour does makes tasty kashiwa mochi, but the shiratamako flour gives a more gooey texture. You can increase the amount of shiratamako flour up to 50%, but the amount of water will change. Adjust the amount of water as you knead.I wrote down every step carefully, so you might think there are a lot of things to do, but basically mix the ingredients evenly and microwave! They are not so sweet regularly, so if you want to have sweeter ones, add sugar in 5 g increments. I knead the dough during Step 6 for about 1 minute. For making 5 to 6 (when you use joshinko only). Recipe by Towashushu