Japanese-style broccoli and shiitake mushroom gratin

Boil the broccoli in plenty of water with a little salt (not listed) until golden brown, then drop into ice water to prevent the color from changing. Remove the hard stems from the shiitake mushrooms and cut them in half

Heat 1 tablespoon of salad oil in a frying pan and fry the shiitake mushrooms. Once the mushrooms have softened, add the drained broccoli and season with Happo Mibijin

Transfer the stir-fried vegetables to a gratin dish or baking tray lined with parchment paper, pour the white sauce over them (if it is thick, heat it and thin it with milk), sprinkle with breadcrumbs, and sprinkle Parmesan cheese all over

Bake in a toaster oven until golden brown and done