I wanted to make a gratin that even those on a diet could eat.Soft-boiled eggs are good too!! If you don't have shiso, it should taste good with 1/2 a tablespoon of aonori seaweed. Recipe by Chibibou mama

I've been making gratin several times lately,. Even when I get home late, they're easy, healthy, delicious and filling too, so I'm quite addicted to them.I wondered if I could make a simple gratin on my own, and looked in the refrigerator and came up with this.-Silken tofu has a smoother texture, but firm tofu is OK too.-Don't use the mustard packet that comes with the natto. If the natto didn't come with a sauce packet, use soy sauce instead.-If you are using small eggs, use 150 g of tofu. (But it's really up to you and what you prefer...there's no problem if you change the amounts of ingredients to your liking. Recipe by Myajima

I wondered if I could make something with tofu and tuna which were in the fridge, and I tried making this dish.Please drain the excess water from the tofu really well. If you don't do that, the water comes out from the tofu, and the gratin will become soggy. Recipe by Naru* kitchen

I created this recipe since I love grated yam potato and was craving it on a cold day.A quick-prep recipe--just mix and bake!Shirodashi (white Japanese soup stock) is best, but you can also use men-tsuyu (Japanese noodle dipping sauce).Adjust the amount (concentration) of shirodashi to taste. For 2 to 3 servings. Recipe by cocoko

I heard that canned mackerel has good properties for dieting, so I wanted to make something healthy and with a lot of volume. So I made this tofu gratin.You don't need to parboil the vegetables, just mix into the tofu sauce.You can use any vegetables you want but the onion will neutralize odors from the fish and increase the flavor, so it's required!You can use canned tuna too. Add rice to make a pilaf-type dish. Or just use vegetables for a delicious vegetarian gratin. Recipe by Stylish Mama

Created by my mother who's great at cooking gratin and doria. This treasured recipe has been passed from our mother to my elder sister, and from my elder sister to me. And it will be passed on to our younger generations, too!Thank you for all the fantastic ideas of using corn, king oyster mushrooms, komatsuna, rice, and mochi in this recipe.-Make sure to drain the tofu.-Adjust the amount of milk somewhere between 250-280 ml (add the milk in 2-4 batches to prevent lumps from forming).-You can also sift the flour beforehand to prevent lumps (optional).-Adjust the amount of cheese and panko to your preference. Use vegetables of your choice. Recipe by Nyankochansan

Since my tofu doria was well-received, I tried making it with natto.When you're feeling lazy, you can also mix the sauce into the rice and top it with cheese to bake.This doria has absolutely no vegetables, so make sure to take in lots of veggies with miso soup or another kind of soup. For 2 servings. Recipe by Karian

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

My family told me that they wanted to eat a kabocha squash gratin, but it takes so much time to cook the white sauce... so I came up with this easy and healthy recipe.It is most time efficient if you drain excess water from the tofu, grill the kabocha squas, peel and cut the avocado. Recipe by Mimijiro-

I wanted to cook a dish au gratin using spring ingredients, so I decided bamboo shoot and asparagus. I also used soft tofu instead of macaroni to highlight their crunchy texture.. Recipe by FarmersK

I was aiming for a macrobiotic gratin that doesn't use any animal products (milk, cheese, mayo etc.) You can get plenty of protein from the tofu, so you don't need to add any meat or bacon.If you don't have a food processor, you could substitute silken tofu for the firm tofu, and whisk vigorously until it becomes smooth. Even if there are a few lumps left, it'll taste delicious since it's tofu. If you increase the amount of firm tofu, make sure add a little soy milk as well. Recipe by Mujiko

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