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Below are the ingridients that are required to serve a appetizing Taro Root Gratin with Sake Lees & Tofu White Sauce:
- Take 450 grams of Satoimo (taro root).
- Get 1/2 cup of Shio Koji Soboro.
- You need 1 of Salt and pepper.
- Take of White Sauce:.
- You need 1 tbsp of ☆Sake Lees.
- Take 2 tbsp of ☆Milk.
- Take 1 tbsp of ☆Saikyo (Kyoto style) miso.
- Get 1/2 block of ☆Silken tofu.
- Use 1 dash of ☆Salt.
- Provide 1 of Shredded cheese (pizza cheese).
Done with the ingridients? Here are the instructions on cooking Taro Root Gratin with Sake Lees & Tofu White Sauce:
- 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..
- Meanwhile, make the White Sauce. (I say "make," but all you have to do is combine the ingredients.).
- 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..
- 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..
- Put the peeled taro root into a bowl and use a fork to mash it up. Stir in the still frozen shio koji soboro..
- 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..
- Top each portion with the white sauce from Step 3..
- Top with cheese and place in the toaster-oven until nicely browned. Then, it's done..
- 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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