I got my hands on lots of taro roots! Simmered taro roots are nice, but I wanted to try using them in a delicious Western-style recipe.Taro roots are quite viscous so keep an eye on them whilst simmering.If you cut the taro roots into slices half as thick as written then they will cook much faster. So try it when you're in a hurry. Recipe by Donpintan

This recipe is part of my Tofu White Sauce series.You can also steam the taro root in a steamer for 10-15 minutes. 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. Recipe by kebeibiko

I have to limit my sugar intake since I have developed gestational diabetes, so I try to come up with easy, yet delicious, low-sugar recipes. This is great for those on a diet, too.You can make either gratin or stew with this white sauce. It's up to you. Add canned tomatoes (or tomato puree) to turn the sauce into tomato cream sauce. This turned out delicious, too. Recipe by Gonyansan

I wanted to eat something healthy, warm and creamy; plus I wanted to use up some satoimo.- You can also boil or steam the taro roots to make them soft.- It's good with or without garlic.- Use low heat for Steps 3~6, so it doesn't burn.- This tends to burn easily in the oven, so be careful. You can also use a regular oven.- Add other vegetables in your refrigerator to make it more nutritious. Recipe by Yuzuchama

I made this dish with fluffy and appetizing sweet potatoes and some bechamel sauce Soothing for both your body and soul.I used a wooden spatula.Add any ingredient of your choice, like macaroni or mushrooms.Here, I microwaved at 700W. Please adjust the cooking time for the sweet potatoes. Also, mash them to your preference. For serving 2. Recipe by noamanma

I wanted to have ingredients with a bread-like texture in my gratin. I decided on low-carb koya dofu after experimenting.With my grill at home it takes only 8 minutes for a perfect finish.I added garlic powder to disguise the flavour of the koya dofu.After the koya dofu absorbs the egg mixture, it will be very crispy outside and tender inside!It is surprisingly tasty. Recipe by Asabi

We make this in a large quantity for New Years and share it.I thought of this as a way to use up white mochi, and ever since, this dish has been a major dish in our household.For our microwave, 2 1/2-3 minutes at 500 W is just about right, but you may want to adjust accordingly to your household's microwave. For 1 serving. Recipe by MyT09

I came up with this recipe to use up potatoes! Using chunky potato pieces makes this gratin more voluminous.If you think the white sauce is too thick, add more milk. Have a taste before you season it with salt and pepper. Recipe by yunnkenn

This is a recipe I thought of to use up all of the kabocha squashes that I got.I recommend this simple recipe as there's no need to cook the flour or make a white sauce but it still comes out beautifully.It only took me 15 minutes to prepare.Gratin may have a high-calorie image but this recipe uses low-fat milk, chicken tenders and low-calorie margarine so it's a bit healthier than usual. You can fill this gratin with whatever you like but the kabocha squash helps bind everything together and lets you use less flour to keep things simple. For 2 servings. Recipe by Natsu_u

I created this dish because I had some leftover heavy cream.Microwaving the sweet potato ahead of time reduces the cooking time. Recipe by Pukuttopukumaru

It's a classic 'Izakaya' (Japanese pub) menu!There are no helpful hints since it's too easy!! Recipe by Puriman

Making béchamel sauce is so much trouble. So, I mashed up some tofu and used it as a mock-béchamel sauce for this gratin dish. It actually turned out quite nicely.This dish is also nice to have some green onions mixed inside. You can even try pouring the gratin over boiled potatoes.Silken tofu makes the gratin creamy and smooth, while firm tofu makes it more satisfying. I like both!This menu is quite versatile. Please drain the tofu first if the amount of excess water bothers you at the end. Recipe by Mayo