Taro Root Gratin with Sake Lees & Tofu White Sauce
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
Taro Root Gratin with Sake Lees & Tofu White Sauce
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
Cooking Instructions
- 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".
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