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Oyster And Spinach Gratin With Soy Milk And White Miso Sauce Recipe

Oyster and Spinach Gratin with Soy Milk and White Miso Sauce Recipe
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Serving : 2
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Prepare the ingredients before making Oyster and Spinach Gratin with Soy Milk and White Miso Sauce in your home. Then, follow these steps below to serve Oyster and Spinach Gratin with Soy Milk and White Miso Sauce for your family or friends.

Ingredients: Oyster and Spinach Gratin with Soy Milk and White Miso Sauce

  • 160 grams Cooking oysters
  • 2 tbsp Sake
  • 1/4 Onion (thinly sliced)
  • 1 half bunch Spinach
  • 100 grams Shimeji mushrooms
  • 1/2 tbsp ●Olive oil (or vegetable oil)
  • 1 tbsp ●Butter
  • 30 grams Pizza cheese
  • 1 tbsp Grated cheese
  • 1 tbsp Panko
  • 1 Finely chopped parsley
  • Soy milk and white miso sauce
  • 1 1/2 tbsp White miso
  • 1/2 tsp Sugar
  • 200 ml Additive-free soy milk
  • 1 1/2 tbsp Rice flour

How to Make Oyster and Spinach Gratin with Soy Milk and White Miso Sauce

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Oyster and Spinach Gratin with Soy Milk and White Miso Sauce in your home by yourself.

    Step 1
  • Thinly slice the onion. Blanch the spinach, squeeze out the water, and cut into 3 cm pieces. Shred the shimeji mushrooms into small clumps.
  • Step 2
  • Combine the ingredients for the soy milk and white miso sauce in the order they're listed using a whisk.
  • Step 3
  • Put the oysters into lightly salted water (not listed). Shake them to wash, and drain in a colander.
  • Step 4
  • Bring the sake to a boil in a small pot, add Step 3, and cover with a lid. After a minute or so, once the oysters have plumped up, turn off the heat, and drain. Separate the oyster meat and the broth, and set aside.
  • Step 5
  • Heat the ● oil and butter in a frying pan, and stir-fry the onion and shimeji mushrooms. When the onion has become translucent, add the oyster broth you set aside in Step 4.
  • Step 6
  • When most of the broth has evaporated, add the soy milk sauce from Step 2 and mix. As soon as the sauce thickens, turn off the heat.
  • Step 7
  • Lightly coat heat resistant dishes with butter (not listed), evenly place the oysters from Step 4 and spinach from Step 1 in each dish, and evenly pour over the sauce from Step 6.
  • Step 8
  • Scatter the pizza cheese on top, and sprinkle with panko and grated cheese. Bake in the toaster oven.
  • Step 9
  • When it's nicely browned on top, it's done. Sprinkle on chopped parsley and enjoy while it's piping hot.
  • Step 10
  • It's also delicious with salmon. Remove the skin from the salmon, and cut diagonally into bite-sized pieces. Sprinkle 1/4 teaspoon of salt, and pepper, and rub into the salmon pieces. Lightly coat the salmon in rice flour.
  • Step 11
  • Heat olive oil in a frying pan, and add the salmon. Brown both sides and take them out on a plate. (I used 2 fillets of salmon and their net weight was about 180 g.)
  • Step 12
  • Heat the ● olive oil and butter in the same frying pan, and sauté the onion and shimeji mushrooms.
  • Step 13
  • When the onion has become translucent, add the soy milk sauce from Step 2. Turn off the heat as soon as the sauce thickens.
  • Step 14
  • Same as Step 7, place the salmon and spinach in heat resistant dishes. Pour over the sauce from Step 13, sprinkle with cheese and panko, and bake in the toaster oven until brown.
  • Step 15
  • Enjoy while piping hot!
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