Recipe: Appetizing Japanese Leek Gratin with Sake Lees and Tofu White Sauce

Japanese Leek Gratin with Sake Lees and Tofu White Sauce. We think our copycat Japanese white sauce (or "yum-yum" sauce) tastes just like the one you'll find at Benihana Restaurants™. (Go ahead, put it on everything.) In a small bowl, thoroughly blend together all ingredients with a fork or whisk. Mix until ingredients are well combined and sauce is smooth. This gratin with Japanese sauce is a family favorite.

I thought about the nutrients that are beneficial for the body during winter, like iron, for instance. This healthier alternative to a classic gratin uses a Japanese tofu based sauce for a beautifully creamy texture without the use of heavy cream. I'm making an easy potato based cream sauce for a cheesy and gooey leek gratin! You can have Japanese Leek Gratin with Sake Lees and Tofu White Sauce using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Japanese Leek Gratin with Sake Lees and Tofu White Sauce

You need of White Sauce:.
It's 1 tbsp of ★Sake lees.
You need 2 tbsp of ★Milk (or soy milk).
It's 1 tbsp of Saikyou miso (Kyoto Style).
You need 200 grams of ★Silken tofu.
It's 1 dash of ★Salt.
It's 3 of Japanese leeks.
It's 2 tsp of ◎Olive oil.
It's 1 dash of Krazy Salt.
You need 1 of Grated cheese (pizza cheese).

Feel free to customize this with any vegetables you like. Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months. When there is a chill in the air, it is time to turn to warm casserole Making Perfect Bechamel Sauce (White Sauce). Don't get taken aback when you hear "bechamel sauce".

Japanese Leek Gratin with Sake Lees and Tofu White Sauce instructions

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..
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..
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..
Grill until the top becomes browned..
Try also: Taro Root Gratin, with Sake Lees and Tofu White Sauce. https://cookpad.com/us/recipes/154885-taro-root-gratin-with-sake-lees-tofu-white-sauce.

It may sound fancy to the ears, but in fact, it. Leeks, or "negi/葱" in Japanese, are an almost universal vegetable. It is used in cuisine at restaurants and homes on all continents and have been recognized for ages as FACTS: -Season: leeks can be bought all year round, but the best season is from November to February in the Northern Hemisphere. Sauteed Japanese yam with ponzu. seafood. Simmered yellowtail with sake lees ( Kasu-ni ). rice_noodles. beans_tofu vegetables.