Chef Reina Yoshida
On a freezing winter day, you'll want to gather around the table to enjoy a gratin bubbling away straight from the oven. Here, we'll show you how to make a gratin using just a stew pan. Nanbu ironware is oven-safe (but not microwave-safe), so you can use it as a heat-resistant container. You can also try changing the ingredients. Enjoy your hot dish.
◎Cream gratin in a stew pan (serves 2-3)
<Ingredients>
-
- • 1/2 chicken thigh
- • 1/2 medium onion
- • 100g short pasta of your choice
- • 50g of your favorite cheese
- Shiitake mushrooms
- • Béchamel sauce
- 40g milk
- 40g butter
- 400ml plain flour
<How to make>
- 1. If possible, salt the chicken thighs the day before, wipe off any excess water, and then cut them into bite-sized pieces. Slice the onion lengthwise.
- 2 ) Boil the short pasta in salted water with the same concentration as when you would normally eat it as pasta, and mix it with butter (not included in the recipe).
- ③ Once the preparations are complete, start cooking in the stew pan. Heat the pan, add about 10g of the butter in the amount of béchamel sauce, and fry the chicken skin-side down. Once both sides are browned, remove it from the pan.
- ④ Put the onion in a pot and fry. When it becomes soft and sweet, add the remaining butter, sprinkle the flour when it melts, and fry. When everything is well mixed, slowly add the milk little by little while stirring to make a béchamel sauce.
- 5. Once all the milk has been added and it starts to boil, add the grilled chicken and boiled short pasta.
- ⑥ Simmer over low heat until the added ingredients are warm, then add the cheese and mix roughly. You can also top with grated hard cheese like Parmesan or breadcrumbs, if you like.
-
⑦To finish, place in an oven preheated to 200℃ and bake for about 15 minutes until golden brown.
Be careful when you take it out as it's hot.
◎ Today's menu
-
- Hot cream gratin
- Delicious baguettes from a familiar bakery
- Red radish, persimmon and watercress salad
