7 Minutes to Cooking Tasty Taro Root Gratin with Sake Lees & Tofu White Sauce

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Taro Root Gratin with Sake Lees & Tofu White Sauce

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Below are the ingridients that are required to serve a appetizing Taro Root Gratin with Sake Lees & Tofu White Sauce:

  1. Take 450 grams of Satoimo (taro root).
  2. Get 1/2 cup of Shio Koji Soboro.
  3. You need 1 of Salt and pepper.
  4. Take of White Sauce:.
  5. You need 1 tbsp of ☆Sake Lees.
  6. Take 2 tbsp of ☆Milk.
  7. Take 1 tbsp of ☆Saikyo (Kyoto style) miso.
  8. Get 1/2 block of ☆Silken tofu.
  9. Use 1 dash of ☆Salt.
  10. 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:

  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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