Ingredients
4 Mochi rice cakes (I used round mochi)
2 to 3 Wiener sausages
2 slice Melting type cheese
2 sheets Seasoned nori seaweed
1 Panko
5 tbsp Mayonnaise
3 tbsp Milk
2 tbsp Sake
1 tbsp Miso (I used awase miso)
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Silicone molds for uniform mochi — daifuku, mochi ice cream
Electric mochi pounder — authentic pounded mochi rice cakes
Toasty soybean powder — dust on mochi, warabi mochi, ice cream
Achievable elevated desserts — laminated doughs, cakes, custards
Mild rice vinegar — sushi rice, sunomono, pickled ginger
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Mix together all of the ingredients to make the mayonnaise-miso sauce. Cut the mochi into easy to eat pieces and lay them in a gratin or shallow casserole dish. If the mochi cakes are frozen, defrost naturally or thaw in the microwave, and then cut them up. Microwave for 1 minute at 600 W to soften the mochi. Lightly toast the wiener sausages in the toaster oven. Once they have a nutty fragrance, cut into easy to eat pieces. Place the wiener sausages in the gratin dish or casserole, and top with the mayonnaise-miso sauce. Sprinkle on the melting cheese and cover completely with panko to make the surface crispy. Bake for 5 minutes in the toaster oven at 1300 W. When it begins to lightly brown and bubble, it's finished. Optionally scatter with flavored seaweed. This is a main dish type gratin version, with chicken and white onion