I loved the mochi au gratin at Shokudo when we visited Hawaii. I've looked and looked online for a similar recipe to replicate it at home- to no avail. Anyone here by chance have a recipe for this dish?
This is not your typical lasagna. It’s a much fresher, lighter, more produce-forward take on the classic—a bright-tasting mash-up between a tomato gratin and a lasagna that makes the most of peak-season tomatoes.