Ever wonder what to do with leftover mochi after the New Year? Think beyond dessert. Mochi can be used in savory dishes or as appetizers. It’s a great gluten-free option that can add new dimension to dishes because of its versatile textures: Mochi can be crunchy, chewy, dense, crispy or gooey depending on how it is prepared.

Here are recipes that present fresh takes on traditional Japanese food.

CHEESY MOCHI BAKE

» Broth:
1 teaspoon sesame oil
1 clove garlic, finely chopped
1 teaspoon finely chopped fresh ginger
2 cups low-sodium chicken stock
1 cup konbu dashi (1 packet powdered dashi with 1 cup of water)
1 teaspoon sugar
3 tablespoons low-sodium shoyu
1 small shiitake
1/2 tablespoon unsalted butter
Salt, to taste

» Mochi:
Butter to coat ramekins
1 cup shredded mozzarella
1/2 cup provolone, sliced into thin strips (substitute with any mild white cheese)
10 ounces (about 36 1-inch cubes) unsweetened plain mochi
1/4 cup green onions, chopped
1/2 cup nori, cut in thin strips1/4 teaspoon grated ginger (optional)

Preheat oven to 375 degrees. Lightly butter 6 ramekins. Set aside.

In medium pot, heat sesame oil over medium-high. Add garlic and ginger and saute for 1 minute.

Add stock, dashi, sugar, shoyu and shiitake. Bring to boil, reduce heat and simmer 5 minutes. Remove shiitake; add butter and salt. Reduce heat to low.

Combine cheeses. Divide 1 cup mixed cheese between ramekins; top with mochi and remaining cheese.

Bake 10 minutes until cheese begins to bubble (mochi should still hold its shape). Remove from oven.

Change setting to "broil." With a spoon, pull mochi away from edges of dish. Distribute 1 cup broth between ramekins but do not pour over mochi. Return to oven; broil until golden brown, 3 to 5 minutes.

Top with green onions, nori and ginger if using. Serve immediately with remaining broth on the side. Serves 6.

Approximate nutritional information, per serving (not including salt to taste): 340 calories, 12 g fat, 7 g saturated fat, 30 mg cholesterol, 800 mg sodium, 42 g carbohydrate, no fiber, 1 g sugar, 11 g protein

STUFFED MOCHI

10 to 12 pieces unsweetened mochi, cut into 2-inch pieces
2 tablespoons olive oil
1 carrot, julienned
2 cups shiitake mushrooms, sliced
1 cup green onion, chopped
1 large bunch bok choy (Chinese cabbage; substitute with kale or Swiss chard)
1 tablespoon shoyu
1 tablespoon mirin
1 tablespoon sesame seeds

Place mochi in toaster oven for 8 to 10 minutes or until puffed and golden brown (inside should be soft); set aside.

In skillet, heat oil over medium-high. Saute carrots, mushrooms, green onions and greens until tender.

Add remaining ingredients and cook, covered, 2 to 3 minutes.

Gently pull apart puffed mochi and stuff. Serves 10 to 12.

Approximate nutritional information, per piece (based on 10 ounces mochi and 10 mochi): 160 calories, 3.5 g fat, no saturated fat or cholesterol, 200 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g sugar, 3 g protein

YAKIMOCHI WRAPS

1 tablespoon low-sodium shoyu
1 tablespoon mirin
Sugar, to taste
1-1/2 teaspoons sesame oil
10 pieces unsweetened mochi, cut into 1-by-2-inch pieces
1 tablespoon toasted sesame seeds
10 pieces Korean nori
1/4 cup honey (optional)

Heat grill to medium. Mix together shoyu, mirin and sugar. Brush mochi with oil; place on grill 2 inches apart. Grill until golden brown and crisp on the outside and gooey inside, flipping often.

Brush with sauce and grill 1 to 2 minutes or until caramelized.

Remove from grill, sprinkle with sesame seeds and wrap in nori. Drizzle with honey if using. Makes 10 wraps.

Approximate nutritional information, per serving (not including sugar to taste or optional honey): 120 calories, 150 mg sodium, 24 g carbohydrate, 2 g protein, 1 g fat, no saturated fat, cholesterol, fiber or sugar

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More Hawaiian Electric Co. recipes are available at www.hawaiianelectric.com.