How to Make Perfect Taro Root Gratin with Sake Lees & Tofu White Sauce

How to Make Perfect Taro Root Gratin with Sake Lees & Tofu White Sauce Delicious, fresh and tasty.

Taro Root Gratin with Sake Lees & Tofu White Sauce. Great recipe for Taro Root Gratin with Sake Lees & Tofu White Sauce. This recipe is part of my Tofu White Sauce series. It tastes great if you add some mayonnaise while mashing.

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Great recipe for Japanese Leek Gratin with Sake Lees and Tofu White Sauce.

You can have Taro Root Gratin with Sake Lees & Tofu White Sauce using 10 ingredients and 9 steps. Here is how you achieve it.

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

1. It’s 450 grams of Satoimo (taro root).

2. It’s 1/2 cup of Shio Koji Soboro.

3. You need 1 of Salt and pepper.

4. It’s of White Sauce:.

5. You need 1 tbsp of ☆Sake Lees.

6. It’s 2 tbsp of ☆Milk.

7. You need 1 tbsp of ☆Saikyo (Kyoto style) miso.

8. Prepare 1/2 block of ☆Silken tofu.

9. It’s 1 dash of ☆Salt.

10. Prepare 1 of Shredded cheese (pizza cheese).

Adding sake lees to the tofu white sauce really boosts the flavor, and makes the sauce really warming.

Furthermore, it's no trouble since all you have to do is mix together the ingredients!

I've tried making this a number.

It tastes great if you add some mayonnaise while mashing.

Taro Root Gratin with Sake Lees & Tofu White Sauce step by step

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, its done..

9. You cant 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.

Since frozen soboro is crumbly, it's very convenient!

Make a big batch and store it to use in various dishes.

It tastes great if you add some mayonnaise while mashing.

Since frozen soboro is crumbly, it's very convenient!

Make a big batch and store it to use in various dishes.