Taro Root Gratin with Sake Lees & Tofu White Sauce

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Taro Root Gratin with Sake Lees & Tofu White Sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Taro Root Gratin with Sake Lees & Tofu White Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Taro Root Gratin with Sake Lees & Tofu White Sauce using 10 ingredients and 9 steps. Here is how you can achieve that.

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

Ingredients and spices that need to be Take to make Taro Root Gratin with Sake Lees & Tofu White Sauce:

1. 450 grams Satoimo (taro root)
2. 1/2 cup Shio Koji Soboro
3. 1 Salt and pepper
4. White Sauce:
5. 1 tbsp ☆Sake Lees
6. 2 tbsp ☆Milk
7. 1 tbsp ☆Saikyo (Kyoto style) miso
8. 1/2 block ☆Silken tofu
9. 1 dash ☆Salt
10. 1 Shredded cheese (pizza cheese)

Steps to make 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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So that's going to wrap it up with this exceptional food Recipe of Perfect Taro Root Gratin with Sake Lees & Tofu White Sauce. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!