4 Mochi rice cakes
2 to 3 Wiener sausages
2 slice Melting type cheese
2 sheets Seasoned nori seaweed
2 Spicy cod roe
＜ingredients of mayonnaise-miso sauce＞
5 tbsp Mayonnaise
3 tbsp Milk
2 tbsp Sake
1 tbsp Awase Miso
Mix together all of the ingredients of mayonnaise-miso sauce 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 them naturally or thaw them 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 them into easy-to-eat pieces.
Place the wiener sausages in the gratin dish or casserole, and top with the mayonnaise-miso sauce.
Sprinkle on spicy cod roe and 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 flavoured seaweed.