Soy Milk Gratin with Oyster and Spinach

Soy Milk Gratin with Oyster and Spinach

By chopping the oysters roughly, you can extract their tasty flavours into this dish. You won't mind the uneven sized oysters in it.

Ingredients: 4 servings

Raw oysters
White wine
3 tablespoons
1 bunch
Thinly sliced onion
1/3 (1 cup)
Plain flour
4 tablespoons
3 tablespoons
Soy milk
1 cup (200 ml)
1 cup or more (110 g)
Boullion cube
Melting-type cheese and panko
as needed


1. Clean the oysters with salted water. Put them into a small pan and place over a low heat. When the moisture comes out of the oysters, add the white wine. Bring to the boil and turn off the heat.
2. Chop each cooked oyster roughly into about 3 pieces. Strain the cooking liquid. Add the bouillon cube to the liquid and dissolve it.
3. Blanch the spinach quickly and squeeze out the excess water. Cut roughly. Fry the onion with butter in a saucepan. Add the flour and fry further.
4. Mix in the soy milk, milk, and oyster cooking liquid to make 3 cups. Add the mixture into Step 3 and cook over medium heat.
5. Continue to cook for about 10 minutes until the sauce has thickened. Add the oysters and spinach to the smooth white sauce and gently stir.
6. Transfer the mixture to a heat-proof dish. Place the melting-type cheese and panko on top. Bake for about 25 minutes in an oven preheated to 180℃/ 350˚F until the top is golden brown.

Story Behind this Recipe

I used to add whole oysters, but my children didn't like it. I decided to chop them roughly and add to the gratin. They liked it and the taste itself became richer.