Japanese Leek Gratin with Sake Lees and Tofu White Sauce. In a small bowl, thoroughly blend together all ingredients with a fork or whisk. This healthier alternative to a classic gratin uses a Japanese tofu based sauce for a beautifully creamy texture without the use of heavy cream. This simple dish features tofu as the main attraction, with a savory Asian sauce to flavor it.
The white sauce is pretty mild in taste, so you can season the kabocha and mushroom mixture pretty well, without having to worry it gets too salty when the whole dish comes together.
Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months.
This creamy leek gratin is a simple combination of fresh leeks, cream, garlic, and.
You can cook Japanese Leek Gratin with Sake Lees and Tofu White Sauce using 10 ingredients and 5 steps. Here is how you cook it.
Ingredients of Japanese Leek Gratin with Sake Lees and Tofu White Sauce
- Prepare of White Sauce:.
- It's 1 tbsp of ★Sake lees.
- It's 2 tbsp of ★Milk (or soy milk).
- Prepare 1 tbsp of Saikyou miso (Kyoto Style).
- Prepare 200 grams of ★Silken tofu.
- Prepare 1 dash of ★Salt.
- It's 3 of Japanese leeks.
- You need 2 tsp of ◎Olive oil.
- Prepare 1 dash of Krazy Salt.
- It's 1 of Grated cheese (pizza cheese).
Use fontina or Gruyere to top the gratin. These baked leeks melt in your mouth with the creamy, garlic-infused sauce and rich fontina and Parmesan cheese topping. Wash and dry the white part of the leek. Then chop crosswise into thin to medium size half moon crescents.
Japanese Leek Gratin with Sake Lees and Tofu White Sauce instructions
- Put the sake lees and milk in a heat-proof container and melt together in the microwave on the 'milk-heating' setting (50°C). Add the ★ marked ingredients to this mixture, then crumble in the tofu and mix well..
- Chop the Japanese leek into 3-4 cm long chunks. Grease a frying pan with the ◎ marked olive oil, and fry both sides of the leek until brown. Then, cover the pan with a lid and steam-fry. Sprinkle with crazy-salt..
- Apply butter or oil (not listed in ingredients above) to a sheet of kitchen paper, and use it to grease a gratin dish (or other oven-proof dish). Arrange the cooked Japanese leeks in it, and pour on the sauce evenly. Sprinkle with the cheese..
- Grill until the top becomes browned..
- Try also: Taro Root Gratin, with Sake Lees and Tofu White Sauce. https://cookpad.com/us/recipes/154885-taro-root-gratin-with-sake-lees-tofu-white-sauce.
I made your gratin yesterday for a dinner party to go along with deer medallions. Your steps were precise, the amounts exact and the taste delicious. RECIPE: I leave the kinds and weights for the ingredients to your creative imagination! First make a bechamel sauce: Use the smae volume of flour and butter. The Japanese make their doria with chicken usually, but you may of course replace it any white meat, fish or seafood.