Wrap the tofu with kitchen towel and place on a heat-proof dish to microwave for 1 and a half minutes at 500 W. When it's cooled down, drain well and crush roughly with hands.
Blanch the spinach, wash under running water, and squeeze out the water. Cut into 3-4 cm lengths.
Take out the bones from the salmon, cut into rough cubes and sprinkle with salt and pepper on both sides.
Cut Japanese leek diagonally into thin slices.
Put 2, 3 and 4 into a bowl, add the flour and coat evenly.
Put the butter and the vegetable oil in the frying pan over a medium heat, when the butter melts add 5 and sauté, taking care so the pieces of salmon don't stick to each other.
When the surface of the salmon changes colour to slightly golden brown, and no longer floury, add the milk and dashi stock granules.
Cook while mixing all the time for about 3-5 minutes until the sauce thickens.
Place 8 into an oven dish, sprinkle on the ◆ ingredients and bake in the oven, toaster oven, or grill until golden brown.
Serve while it's piping hot.
-It's tasty with sliced, pre-boiled potatoes instead of spinach
Story Behind this Recipe
I intended to make a gratin with salmon and spinach, but with a lighter taste rather than the usual rich one. I came up with the idea of adding tofu in the white sauce to make it into a Japanese style. I also wanted to cut down on time, so tried using just one frying pan for the ease of cleaning at the end.
Coat the ingredients with flour to fry, and make the white sauce at the same time, so it's really easy. Blanch the spinach to remove its bitterness. Use the frying pan to do this, and carry on cooking with just one pan, so clearing up is done in no time.