On a freezing winter's day, it's tempting to sit around the table with a sizzling gratin fresh from the oven. So this time, I would like to propose a gratin that can be made with just one stew pan. Nambu Tekki is oven-safe (not microwave-safe), so you can use it like a heat-resistant container. You can also try changing the ingredients. Enjoy your hot meal.
◎Cream gratin in stew pan (for 2-3 people)
<Materials>
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- • 1/2 chicken thigh
- • 1/2 medium onion
- • 100g of your favorite short pasta
- • 50g of your favorite cheese
- • Shiitake mushrooms
- • Béchamel sauce
- 40g milk
- 40g butter
- 400ml soft flour
<How to make>
- ① If possible, salt the chicken thighs the day before and set aside. Wipe out the moisture thoroughly and cut into bite-sized pieces. Slice the onions lengthwise.
- ② Boil the short pasta in salted water with the same concentration as when eating it as regular pasta, and toss it with butter (not listed in ingredients).
- ③ Once the preparations are complete, start cooking in the stew pan. Warm up a pot, add about 10g of the butter for the béchamel sauce, and fry the chicken from the skin side up. Once both sides are browned, remove from the pan.
- ④Put onions in a pot and fry. When it becomes soft and sweet, add the remaining butter, sprinkle in the flour once it has melted, and stir-fry. Once everything is mixed, slowly add the milk little by little while stirring slowly to make the béchamel sauce.
- ⑤Once all the milk has been added and it starts to simmer, add the grilled chicken and boiled short pasta.
- ⑥ Simmer on low heat until the added ingredients are warmed, then add the cheese and mix roughly. You can also add shavings of hard cheese like Parmesan or top with breadcrumbs, if you like.
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⑦ To finish, place in an oven heated to 200℃ and bake for about 15 minutes until golden brown.
It's hot, so be careful when you take it out.
◎Today's menu
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- Hot cream gratin
- Delicious baguette from a familiar bakery
- Red radish, persimmon and watercress salad
