Taro Root Gratin with Sake Lees & Tofu White Sauce
Since the white sauce is flavored with miso, it matches perfectly with the taro root. This recipe uses "Shio Koji Soboro" that is stored in the freezer, so there's no need for a knife throughout the whole process!
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.
Meanwhile, make the White Sauce. (I say "make," but all you have to do is combine the ingredients.)
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.
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.
Put the peeled taro root into a bowl and use a fork to mash it up. Stir in the still frozen shio koji soboro.
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.
Top each portion with the white sauce from Step 3.
Top with cheese and place in the toaster-oven until nicely browned. Then, it's done.
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" Recipe ID: 1689819.
Story Behind this Recipe
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.