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 ~
8~10 Prawns, peeled
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
[ Directions ]
1. Peel daikon and slice.
2. Peel the bottom part of asparagus
3. Cut into 3~4 centimeters.
4. Put water and salt into a pot.
5. Put sliced daikon. turn on the stove. Cook until soft.
6. See if it’s soft enough. If so, you can shut off the stove.
7. Dump water and drain out excess moisture.
8. Add some butter and turn on the stove. After melting butter, add prawns and cook until turning its color.
9. Add the asparagus and stir fry for a few seconds.
10. Add white wine.
11. Add the blanched daikon.
12. Pour milk into the pot. Bring to a boil and turn to low heat.
13. Add miso.
14. You can slowly let miso dissolve in to milk by mixing in a spoon.
15. Prepare starch water. Combine potato or corn starch with water.
16. Shut off the stove first, and then add starch.
17. After making sure all the starch is well blended, turn on the stove to produce consistency.
18. Remove from the stove and place into an oven safe dish.
19. Sprinkle some bread crumbs on the top.
20. Put into preheated(200 C) oven and cook until the surface gets golden brown.
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