How To Make Kabocha Gratin (Recipe) かぼちゃグラタンの作り方 (レシピ)

 

Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months Tender chunks of sweet kabocha umami mushrooms and macaroni in a creamy béchamel sauce topped off with panko breadcrumbs and baked until crispy golden It will have everyone begging for more Prep Time 30 minsCook Time 45 minsTotal Time 75 minutesServes 8 individual gratin or 2 8 x8 baking dishes Ingredients 1 Tbsp unsalted butter to grease the baking dishes ½ kabocha medium 1 clove garlic½ onion1 package king oyster mushrooms eringi 9 5 oz 270 g 1 package shimeji mushrooms 3 5 oz 100 g 1 ½ Tbsp extra virgin olive oil1 ½ Tbsp miso1 cup waterkosher saltfreshly ground black pepper½ cup Gruyere cheese roughly 1 5 to 2 oz freshly grated imported ¼ cup panko Japanese breadcrumbs ¼ cup 4 Tbsp For Macaroni if you add 1 ½ cups uncooked elbow macaroni 1 ½ cups 6 oz 180 g 3 cups cooked macaroni 2 Tbsp kosher saltFor White Sauce4 Tbsp unsalted butter½ cup all purpose flour3 ⅓ cup whole milk 3 1 3 cup 800 ml warm kosher salt⅛ tsp white pepper to taste black pepper is okay ¼ tsp freshly grated nutmeg to taste optional For garnishchives or parsley or parsley minced FOLLOW JUST ONE COOKBOOK COOKING EQUIPMENT MUSIC Music courtesy of Audio Network VIDEO EQUIPMENT SOFTWARE Adobe Premiere

 

 

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