Taro Gratin
This gratin is made from grated taro, which is like a white sauce. Taro alone has less umami flavor, so add commercially available white sauce and powdered cheese to add richness. You can also try arranging the ingredients with other vegetables.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Add the grated taro, white sauce and grated cheese in a bowl and mix well.
2
Fry the shiitake mushrooms, maitake mushrooms, shiitake mushrooms, and pork belly in a frying pan, and once the whole thing is cooked, add the deep-fried ginkgo noodles, Hachi-kai-bijin, and sugar and stir-fry them quickly.
3
Remove [2] into a vat with an oven sheet and pour the sauce from [1] over it. Sprinkle breadcrumbs and bake in an oven heated to 200°C for about 20 minutes.
4
Once the surface is browned, you can remove it. Transfer the oven sheet to a container and it's finished.
Ingredients for 2 people
-
- Grated taro
- 100g
-
- Uses commercially available white sauce
- 50g
-
- Grated cheese
- 5g
-
- Shimeji
- 50g
-
- Maitake
- 50g
-
- Shiitake
- 50g
-
- Pork belly
- 50g
-
- Uses fried ginkgo
- 50g
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- sugar
- 1 tablespoon
-
- Bread crumbs
- Appropriate amount
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