Since the firm tofu was 50% off at the store, I made an easy gratin dish with them using store-bought meat sauce.Our oven is at 1000 W. The gratin is ready to eat when the cheese melts and the meat sauce is bubbly. Please adjust the baking time to your oven. Recipe by Ponie

I made this recipe to use up my leftover meat sauce.Add some ground meat and onions to make this dish even better. Dip some bread into the sauce and enjoy. Recipe by masabagel

Adding sake lees to the tofu white sauce really boosts the flavor, and makes the sauce really warming. Furthermore, it's no trouble since all you have to do is mix together the ingredients! I've tried making this a number of times with whatever veggies I have in my fridge, and it goes surprisingly well with most things. A great all-purpose sauce.Since this uses cheese, you can replace the Japanese leeks with potatoes and make potato gratin just as you would with regular white sauce Don't drain the tofu before adding it. Simply mixing the ingredients together will cause the flavors to meld - a really simple way to make white sauce! Recipe by kebeibiko

This gratin with Japanese sauce is a family favorite. Miso and cheese are both fermented foods, and they go really well together. I like adding soy milk to this sauce, instead of milk. I thought about the nutrients that are beneficial for the body during winter, like iron, for instance, which strengthens the immune system. And that's how I came up with this recipe.Cook the oysters thoroughly in Step 4 to prevent them from being undercooked.I removed the skin from the salmon for children, but you can cook it with the skin still on.The sauce made with rice flour doesn't form lumps, so you can make this sauce without fail. Recipe by Usagi no Cima

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 once made this dish with kabocha squash as the only vegetable and it turned out quite nicely. Considering the balance of nutrients, I also added other veggies and some Wiener sausages into this gratin. I also had some frozen veggies that came in handy.I don't know if you can call this a Helpful Hint, but as I've written at the top, making this gratin becomes much easier if you can make use of frozen veggies! I highly recommend this when you're short on time. It's butter-free and still very tasty - if you switch the milk to soy milk, I'm sure you can cut down on the calories and make it even healthier. Recipe by Kanonshun

I wanted to recreate the delicious spinach au gratin that I had in Cancún. The original dish used lots of butter, cream and cheese, but here, I used them modestly.* Squeeze out excess water from the spinach to prevent it from getting watery.* After adding the flour, keep on stirring with the spatula until it thickens.* If you don't mind the calories, switch the parmesan to easy melting cheese for an even richer result.* You can use soy milk instead of milk. Recipe by Kichiri-monja

I wondered, "Is there something easy but delicious I could make...?" and I came up with this recipe.The soy sauce butter, bechamel sauce and creamy egg are a perfect match.♡ Eat while breaking up the egg yolk.Be sure to use warm rice, and just bake until the tops are lightly browned, or the egg will get too hard. Recipe by Nyakun

One avocado per serving is fine, but it's very rich so I prefer to divide it up into multiple servings. When used in a sauce the color is really pretty, and 1 avocado can by enjoyed by everyone! So I decided to upload this recipe.I wanted to highlight the pretty green of avocado, so I layered it on top of a bad of soy sauce flavored canned tuna. Please mix well before eating. For 2 to 4 servings. Recipe by ayureo

I made gratin with a homemade white sauce!Use the same pan in Step 5 as you did for the white sauce from Steps 1-3 . I made the white sauce in a frying pan as the photos wouldn't have turned out well using a saucepan. Recipe by bvivid

I make this a lot during the eggplant season. When I made it quickly for a friend once, she was so happy.A lot of families make this dish.Stir fry the eggplants in plenty of oil. I used olive oil since it's healthier.Use whatever additional ingredients you like.If everyone eats at different times, make individual portions in small gratin dishes, and bake just before serving. Recipe by rie-tin

When I don't even have time to cook rice, and I want to make an easy dish, I use some frozen or leftover bread that I usually have at home. I also store the canned tomato sauce as well, so when I don't have time to cook, I make this gratin. The canned items come in handy on such an occasion.Other than the bread and the canned meat sauce, you can use any ingredients that you have in your refrigerator.You don't need to sauté or anything. Just use the gratin dish to pre-cook the ingredients in microwave. Make a simple meal, and reduce the dishes that you have to wash at the same time. Recipe by Mimato