Taro gratin
This gratin uses grated taro as a white sauce. Taro alone doesn't have much flavor, so add commercially available white sauce and powdered cheese to add richness. You can also try using other vegetables as ingredients
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
Put the grated taro, white sauce, and powdered cheese in a bowl and mix well
2
Cut shimeji mushrooms, maitake mushrooms, shiitake mushrooms and pork belly into bite-sized pieces and fry in a frying pan. Once cooked through, add the deep-fried ginkgo nuts, Happomibijin and sugar and fry briefly
3
Place (2) on a baking tray lined with parchment paper and pour the sauce from (1) over it. Sprinkle with breadcrumbs and bake in a preheated oven at 200°C for about 20 minutes
4
Once the surface is browned, you can remove it from the oven. Transfer the baking sheet to a serving dish and it's done
Ingredientsfor 2 people
-
- taro Use grated
- 100g
-
- white sauce. I used store-bought
- 50g
-
- powdered cheese
- 5g
-
- Shimeji
- 50g
-
- Maitake
- 50g
-
- Shiitake
- 50g
-
- Pork belly
- 50g
-
- ginkgo Deep-fried
- 50g
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- sugar
- 1 tablespoon
-
- Bread crumbs
- Appropriate amount
[PR]
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