Article: Tofu Cream Gratin with Lotus Roots, Bacon and Maitake Mushrooms
Tofu Cream Gratin with Lotus Roots, Bacon and Maitake Mushrooms
The smooth and healthy taste is also recommended for women♪
Today, we would like to introduce you to the delicate and soft taste of rice, which is perfect for organic sake. This is a dish that women should try.
- Lotus root・・・200g net
- Bacon (lump)・・・70g
- Maitake mushrooms・・・1 pack
- Olive oil ... 1 tbsp
- Cheese for pizza・・・appropriate amount
- Bread crumbs...appropriate amount
- Chopped parsley (if you have it) ・・・ appropriate amount
how to make
Pre-heat the oven to 250°C.
・Lightly dry the tofu with kitchen paper.
1: Mix A ingredients with a food processor or blender.
2: Cut the lotus root into 1 cm thick ginkgo biloba, cut the bacon into bite-sized pieces, and chop the maitake mushrooms.
3: Heat the olive oil in a frying pan, fry the bacon until it is browned, and then remove it to a gratin dish.
Fry the lotus root in a 4:3 frying pan. When one side is browned, turn it over, add the maitake mushrooms, sprinkle with salt (not listed), cover and fry over low heat for 2-3 minutes. Remove the lid again, stir-fry lightly, and pour into a gratin dish (or bud).
5: Pour 1 evenly into the gratin dish containing the ingredients, sprinkle with pizza cheese and bread crumbs, and bake in the oven for about 10 minutes until browned.
6: Sprinkle parsley on baked 5 to finish.
Haruka Hirai Food Coordinator
Aiming to be a chef who understands sake the most.
Completed Yoko Sukenari Cooking Art Seminar.
After graduating from Hosei University, he got a job at a trading company, but retired after awakening to the culinary path. After working as Nakai at a long-established inn, a kitchen at a Japanese and Western restaurant, and an assistant to a culinary researcher, she currently works as a proprietress at a Japanese sake bar while proposing recipes, catering, and working as a writer.
We specialize in colorful dishes that emphasize the sense of the seasons.