Easiest Way to Prepare Appetizing Taro Root Gratin with Sake Lees Tofu White Sauce

Without fail recipe ultimate Taro Root Gratin with Sake Lees & Tofu White Sauce easy, tasty, practical.

Good Evening every body, at this time you get present recipe Taro Root Gratin with Sake Lees & Tofu White Sauce with 10 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 9 stages of easy cooking Taro Root Gratin with Sake Lees & Tofu White Sauce.

Ingredients all Taro Root Gratin with Sake Lees & Tofu White Sauce

1. Needed : Satoimo (taro root).

2. Prepare : Shio Koji Soboro.

3. Prepare : Salt and pepper.

4. Prepare : White Sauce:.

5. Prepare : ☆Sake Lees.

6. Prepare : ☆Milk.

7. Prepare : ☆Saikyo (Kyoto style) miso.

8. Needed : ☆Silken tofu.

9. Prepare : ☆Salt.

10. Needed : Shredded cheese (pizza cheese).

If all ingredients Taro Root Gratin with Sake Lees & Tofu White Sauce it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Taro Root Gratin with Sake Lees & Tofu White Sauce

1. Scrub the taro roots with a scrubbing brush. Place in a heat-resistant container, cover with plastic wrap, and microwave at 600 W for 8-10 minutes. Let sit until cooled..

2. Meanwhile, make the White Sauce. (I say "make," but all you have to do is combine the ingredients.).

3. Place the Sake Lees and the milk in a heat-resistant container. Microwave using the "heat milk" function or set at 50°C. Stir together, add the remaining ☆ ingredients, then mix together until well integrated..

4. Peel the skin of the cooled taro root with your hands. This is the same preparation used when serving "kinukatsugi", which is taro root steamed and topped with sweet miso..

5. Put the peeled taro root into a bowl and use a fork to mash it up. Stir in the still frozen shio koji soboro..

6. Coat the sides of a heat-resistant container with oil or butter (not listed) and wipe with a paper towel. Separate Step 5 into 2 portions..

7. Top each portion with the white sauce from Step 3..

8. Top with cheese and place in the toaster-oven until nicely browned. Then, it's done..

9. You can't see the center, so it's hard to tell, but…this is a related recipe: "Onion Gratin with Sake Lees and Tofu White Sauce".

https://cookpad.com/us/recipes/145783-japanese-leek-gratin-with-sake-lees-and-tofu-white-sauce.

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