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

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, taro root gratin with sake lees & tofu white sauce. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Taro Root Gratin with Sake Lees & Tofu White Sauce is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Taro Root Gratin with Sake Lees & Tofu White Sauce is something that I have loved my entire life. They are nice and they look fantastic.

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

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