Simple Way to Make Quick Taro Root Gratin with Sake Lees & Tofu White Sauce

Taro Root Gratin with Sake Lees & Tofu White Sauce.

Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, taro root gratin with sake lees & tofu white sauce. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Taro Root Gratin with Sake Lees & Tofu White Sauce is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It's easy, it is quick, it tastes yummy. They are nice and they look wonderful. Taro Root Gratin with Sake Lees & Tofu White Sauce is something that I have loved my entire life.

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

The ingredients needed to make Taro Root Gratin with Sake Lees & Tofu White Sauce:

1. {Prepare of Satoimo (taro root).
2. {Prepare of Shio Koji Soboro.
3. {Prepare of Salt and pepper.
4. {Make ready of White Sauce:.
5. {Make ready of ☆Sake Lees.
6. {Take of ☆Milk.
7. {Make ready of ☆Saikyo (Kyoto style) miso.
8. {Get of ☆Silken tofu.
9. {Get of ☆Salt.
10. {Take of 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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