Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, oyster and spinach gratin with soy milk and white miso sauce. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Oyster and Spinach Gratin with Soy Milk and White Miso Sauce is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Oyster and Spinach Gratin with Soy Milk and White Miso Sauce is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook oyster and spinach gratin with soy milk and white miso sauce using 16 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Oyster and Spinach Gratin with Soy Milk and White Miso Sauce:
- Get 160 grams Cooking oysters
- Get 2 tbsp Sake
- Make ready 1/4 Onion (thinly sliced)
- Prepare 1 half bunch Spinach
- Take 100 grams Shimeji mushrooms
- Make ready 1/2 tbsp ●Olive oil (or vegetable oil)
- Get 1 tbsp ●Butter
- Take 30 grams Pizza cheese
- Make ready 1 tbsp Grated cheese
- Get 1 tbsp Panko
- Take 1 Finely chopped parsley
- Prepare Soy milk and white miso sauce
- Get 1 1/2 tbsp White miso
- Take 1/2 tsp Sugar
- Make ready 200 ml Additive-free soy milk
- Prepare 1 1/2 tbsp Rice flour
Instructions to make Oyster and Spinach Gratin with Soy Milk and White Miso Sauce:
- Thinly slice the onion. Blanch the spinach, squeeze out the water, and cut into 3 cm pieces. Shred the shimeji mushrooms into small clumps.
- Combine the ingredients for the soy milk and white miso sauce in the order they're listed using a whisk.
- Put the oysters into lightly salted water (not listed). Shake them to wash, and drain in a colander.
- 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.
- 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.
- 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.
- 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.
- Scatter the pizza cheese on top, and sprinkle with panko and grated cheese. Bake in the toaster oven.
- When it's nicely browned on top, it's done. Sprinkle on chopped parsley and enjoy while it's piping hot.
- 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.
- 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.)
- Heat the ● olive oil and butter in the same frying pan, and sauté the onion and shimeji mushrooms.
- When the onion has become translucent, add the soy milk sauce from Step 2. Turn off the heat as soon as the sauce thickens.
- 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.
- Enjoy while piping hot!
So that is going to wrap it up for this exceptional food oyster and spinach gratin with soy milk and white miso sauce recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
