Taro Root Gratin with Sake Lees & Tofu White Sauce

• 450 grams Satoimo (taro root)
• 1/2 cup Shio Koji Soboro
• 1 Salt and pepper
• 1 tbsp Sake Lees
• 2 tbsp Milk
• 1 tbsp Saikyo (Kyoto style) miso
• 1/2 block Silken tofu
• 1 dash Salt
• 1 Shredded cheese (pizza cheese)

1. Scrub the taro roots with a scrubbing brush.
2. Place in a heat-resistant container, cover with plastic wrap, and microwave at 600 W for 8-10 minutes.
3. Let sit until cooled.
4. Meanwhile, make the White Sauce.
5. (I say "make," but all you have to do is combine the ingredients.)
6. Place the Sake Lees and the milk in a heat-resistant container.
7. Microwave using the "heat milk" function or set at 50C.
8. Stir together, add the remaining ingredients, then mix together until well integrated.
9. Peel the skin of the cooled taro root with your hands.
10. This is the same preparation used when serving "kinukatsugi", which is taro root steamed and topped with sweet miso.
11. Put the peeled taro root into a bowl and use a fork to mash it up.
12. Stir in the still frozen shio koji soboro.
13. Coat the sides of a heat-resistant container with oil or butter (not listed) and wipe with a paper towel.
14. Separate Step 5 into 2 portions.
15. Top each portion with the white sauce from Step 3.
16. Top with cheese and place in the toaster-oven until nicely browned.
17. Then, it's done.
18. You can't see the center, so it's hard to tell, but...this is a related recipe: "Onion Gratin with Sake Lees and Tofu White Sauce".

salt, milk, miso, silken, salt

Taken from cookpad.com/us/recipes/154885-taro-root-gratin-with-sake-lees-tofu-white-sauce (may not work)