Fantastic starter recipe. I made it without any butter (sauteed the garlic, onion and mushrooms in a bit of olive oil) and there was still dairy fat bubbling on the bottom when I took it out of the oven. Also, my favorite quiche add-on is strips of roasted red pepper with the cheese on top.

Reviewed On: Jul. 24, 2007

Yes, defrost the mochi before dipping it. I've never had to grease a pan, but it might help. Also a toaster oven often works best for this dish because you need very direct intense heat to get the mochi to toast correctly. It should be quite obvious when it's done: it will puff up and the top should be a rich brown. Be careful of burning though, because burnt soy sauce is particularly nasty. You may also wish to serve it alongside additional soy sauce for dipping. If you are new to mochi, please be aware that it can be dangerous if not chewed properly, and that frankly it isn't for everyone. I hope that helps.

Reviewed On: Dec. 24, 2005