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

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, taro root gratin with sake lees & tofu white sauce. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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.

Taro Root Gratin with Sake Lees & Tofu White Sauce is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Taro Root Gratin with Sake Lees & Tofu White Sauce is something which I have loved my whole life.

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

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

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. Add the ★ marked ingredients to this mixture, then crumble in the tofu and mix well.

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

See more ideas about Taro root, Taro, Recipes. It was a hit with my family. When using smaller pieces of taro root, reduce. See great recipes for Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake) too! Great recipe for Taro Root Gratin with Sake Lees & Tofu White Sauce.

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