Recipe: Appetizing Taro Root Gratin with Sake Lees & Tofu White Sauce

Taro Root Gratin with Sake Lees & Tofu White Sauce. The Best Taro Root Recipes on Yummly Creamy Avocado Dip With Tomato Salsa, Queso Fresco, And Homemade Taro Chips, Taro Root Cake, Taro Root Dumplings. avocado oil, sake, taro, soy sauce, salt, dashi, mirin. Set gratin dish on a large rimmed baking sheet and cover tightly with foil.

Taro root is not as aggressively slimy as okra innards, but it definitely is rather slippery. (It's the base ingredient in the Hawaiian speciality poi.) How to Cook Taro Root. Taro roots are a delicious root vegetable that is a common staple of most Asian Pacific diets. You should be able to find them at an Asian market, or any grocery store with a fairly extensive produce section. You can cook Taro Root Gratin with Sake Lees & Tofu White Sauce using 10 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Taro Root Gratin with Sake Lees & Tofu White Sauce

It's 450 grams of Satoimo (taro root).
It's 1/2 cup of Shio Koji Soboro.
You need 1 of Salt and pepper.
Prepare of White Sauce:.
It's 1 tbsp of ☆Sake Lees.
Prepare 2 tbsp of ☆Milk.
You need 1 tbsp of ☆Saikyo (Kyoto style) miso.
Prepare 1/2 block of ☆Silken tofu.
You need 1 dash of ☆Salt.
It's 1 of Shredded cheese (pizza cheese).

My go-to gratin is the one I learned in cooking school; it relies on garlic-infused milk instead of cream, and the potatoes are thinly sliced and added to the baking dish raw. With all the lovely roots and tubers appearing in the markets, why not apply the same technique to a mix of vegetables? Health benefits of taro root include its ability to improve digestion, protect the skin, boost vision health, increase circulation, and lower your blood sugar levels. Taro root (Colocasia esculenta) is the thick, tuber stalk of the taro plant.

Taro Root Gratin with Sake Lees & Tofu White Sauce step by step

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". https://cookpad.com/us/recipes/145783-japanese-leek-gratin-with-sake-lees-and-tofu-white-sauce.

It is an important part of global cuisines and diets for thousands of years. Today I have a new recipe to show you about taro root. I'm going to make taro ball in jack fruit sauce. Taro root (latin Colocasia Esculenta) is an edible corm from the family of Araceae plants. CORM (not corn), is basically a thickened underground stem Taro root is a good alternative carbohydrate to potato.