Satoimo (Taro Root) Cheese Gratin. Great recipe for Satoimo (Taro Root) Cheese Gratin. See great recipes for Taro Potatoes with Starchy Soy Sauce (Satoimo Ankake) too! Great recipe for Taro Root & Miso Butter Gratin.
Taro roots are quite viscous so keep an eye on them whilst simmering.
If you cut the taro roots into slices.
Great recipe for Taro Root Gratin with Sake Lees & Tofu White Sauce.
You can have Satoimo (Taro Root) Cheese Gratin using 11 ingredients and 7 steps. Here is how you cook it.
Ingredients of Satoimo (Taro Root) Cheese Gratin
- It's 5 of Satoimo (taro root), about 200 g.
- Prepare 100 grams of total Mushrooms (I used shiitake, maitake and shimeji).
- It's 2 of sausages or 1 slice bacon Wiener sausage or bacon.
- You need 80 ml of ★Water.
- You need 1 tsp of ★Chicken soup stock granules.
- Prepare 20 grams of Shredded cheese.
- Prepare 1/2 tsp of Grated garlic.
- You need of Toppings:.
- It's 1 of Shredded cheese.
- You need 1 of Panko (to taste).
- It's 1 of Parsley for garnish (to taste).
This recipe is part of my Tofu White Sauce series. It tastes great if you add some mayonnaise while mashing. Since frozen soboro is crumbly, it's very. See great recipes for hot dog and chicken breast meat spaghetti too!
Satoimo (Taro Root) Cheese Gratin instructions
- Wash the taro roots, then microwave for 3 minutes at 500W. Peel, and microwave for 3 minutes. Cut half of them into bite-sized pieces, and mash the remaining roots..
- Cut the wiener sausages diagonally, and break apart the mushrooms..
- Fry the sausages slowly, over medium-low heat. When they start to release oil, add the mushrooms and garlic and continue stir-frying..
- Lower the heat, add the ingredients marked with a ★, and mix in the mashed taro..
- When the taro is blended in, add the cheese (This will become the sauce)..
- When the cheese has melted, gently fold in the remaining taro roots, being careful not to break them..
- Pour into an oven-proof dish, sprinkle with the toppings, bake in a toaster oven until golden, and serve..
Miso soup is called "misoshiru" in Japanese. It is a traditional Japanese soup in which we use dashi for the base, then mix with miso paste. I used satoimo (small taro) for the soup this time, it is little different taste than potato miso soup. Cut an edge onto the top and bottom of the potato, then cut six edges around the top and bottom, kind of like a six faceted a diamond (see picture). Repeat the layering of cabbage, sauce and cheese three to four times to suit the size of the dish.
