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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, taro root gratin with sake lees & tofu white sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Taro Root Gratin with Sake Lees & Tofu White Sauce is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Taro Root Gratin with Sake Lees & Tofu White Sauce is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have taro root gratin with sake lees & tofu white sauce using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Taro Root Gratin with Sake Lees & Tofu White Sauce:
  1. Get 450 grams Satoimo (taro root)
  2. Get 1/2 cup Shio Koji Soboro
  3. Make ready 1 Salt and pepper
  4. Prepare White Sauce:
  5. Take 1 tbsp ☆Sake Lees
  6. Take 2 tbsp ☆Milk
  7. Prepare 1 tbsp ☆Saikyo (Kyoto style) miso
  8. Take 1/2 block ☆Silken tofu
  9. Take 1 dash ☆Salt
  10. Take 1 Shredded cheese (pizza cheese)
Steps to make 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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