Japanese Leek Gratin with Sake Lees and Tofu White Sauce

Japanese Leek Gratin with Sake Lees and Tofu White Sauce

All you have to do is mix together the ingredients for a delicious, Japanese-style white sauce. Just pour it over your gratin, stick it in the toaster-oven, and you have a mouth-watering, creamy, subtly-sweet and piping-hot Japanese leek gratin.

Ingredients: 2 servings (299 kcal/serving)

White Sauce:
★Sake lees
1 tablespoon
★Milk (or soy milk)
2 tablespoons
Saikyou miso (Kyoto Style)
1 tablespoon
★Silken tofu
150-200 g (1 small pack)
a dash
Japanese leeks
◎Olive oil
2 teaspoons
Krazy Salt
a dash
Grated cheese (pizza cheese)
As needed (50-60 g)


1. Put the sake lees and milk in a heat-proof container and melt together in the microwave on the 'milk-heating' setting (50°C). Add the ★ marked ingredients to this mixture, then crumble in the tofu and mix well.
2. Chop the Japanese leek into 3-4 cm long chunks. Grease a frying pan with the ◎ marked olive oil, and fry both sides of the leek until brown. Then, cover the pan with a lid and steam-fry. Sprinkle with crazy-salt.
3. Apply butter or oil (not listed in ingredients above) to a sheet of kitchen paper, and use it to grease a gratin dish (or other oven-proof dish). Arrange the cooked Japanese leeks in it, and pour on the sauce evenly. Sprinkle with the cheese.
4. Grill until the top becomes browned.
5. Try also: Taro Root Gratin, with Sake Lees and Tofu White Sauce (Recipe ID: 1745056).

Story Behind this Recipe

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.