Japanized Western food, gratin recipe-Daikon gratin with miso white sauce


I love potato gratin very much. But potato contains lots of starch. when I’m on a diet, this may disturb my diet plan… To solve this problem, you may use daikon instead! Daikon contains lots of fiver. This gives you a bowel movement. Besides having this type of succulent vegetable as a filling, it gives much lighter texture to go with thicken white sauce. For a little twist on flavor, I added miso into my white sauce. To save some time, this time I chose potato starch to thicken the sauce. Let’s enjoy “japanised” western dish!

[ Ingredients ]
~ serves one ~
150g Daikon
8~10 Prawns, peeled
6~8 Asparaguses
150ml Milk
2 tbs White wine
2 tsp Miso
1 tsp Butter
2 tsp Potato starch
2 tsp Water
1/2 tbs Bread crumbs
1/2 tbs Parmesan cheese
POINT-ENG

*to see Japanese seasonings explanations please click here!

 

 

 

[ Directions ]

1-
1. Peel daikon and slice.
POINT-ENG

if you don’t have daikon you can use turnip instead.

 

 

2-
2. Peel the bottom part of asparagus

2-
3. Cut into 3~4 centimeters.

2-
4. Put water and salt into a pot.

2-
5. Put sliced daikon. turn on the stove. Cook until soft.

2-
6. See if it’s soft enough. If so, you can shut off the stove.

2-
7. Dump water and drain out excess moisture.

2-
8. Add some butter and turn on the stove. After melting butter, add prawns and cook until turning its color.

2-
9. Add the asparagus and stir fry for a few seconds.

2-
10. Add white wine.

2-
11. Add the blanched daikon.

2-
12. Pour milk into the pot. Bring to a boil and turn to low heat.
POINT-ENG

adding heavy cream can make much richer flavor!

 

 

2-
13. Add miso.
POINT-ENG

miso and dairy products are surprisingly very good combination!

 

 

2-
14. You can slowly let miso dissolve in to milk by mixing in a spoon.

2-
15. Prepare starch water. Combine potato or corn starch with water.

2-
16. Shut off the stove first, and then add starch.
POINT-ENG

if you add starch into boiling liquid, it gets lumpy very easily.

 

 

2-
17. After making sure all the starch is well blended, turn on the stove to produce consistency.
POINT-ENG

do not cook too long, otherwise it gets back watery again

 

 

2-
18. Remove from the stove and place into an oven safe dish.

2-
19. Sprinkle some bread crumbs on the top.

2-
20. Put into preheated(200 C) oven and cook until the surface gets golden brown.
POINT-ENG

over heating may let the daikon come out water and it gets soggy! Be careful..

 

 

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