Ingredients (4 Servings)
- 3 potatoes sliced into 2mm-thick rounds
- 1/2 head broccoli, divided into florets
[A]
- 4 tbsp. cornstarch
- 2 tsp. granulated bouillon powder
- Pinch of salt and pepper
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- 300ml milk
- 3 sticks Onizaki's Sesame Paste (White) Stick Type
- Oil - to taste
- 1/2 onion, sliced
- 150g split tail shrimp
- 1 pack shimeji mushrooms, divided into small clusters
- Pinch of salt and pepper
- 60ml cooking sake (rice wine)
- Shredded cheese - to taste
Cooking Directions
- Boil the potatoes and broccoli.
- Place A in a pot and mix with a wooden spatula, adding the milk bit by bit.
- Place 2. over medium heat and mix using a wooden spatula. Turn off the heat once it becomes a smooth cream. Add Sesame Paste (White) Stick Type and mix together.
- Pour some oil in a heated frying pan. Pan-fry the onion, shrimp and shimeji in sequence. Add 1. and season with salt and pepper.
- Add the cooking sake (rice wine) to 4. and heat until the alcohol has evaporated. Add 3. and mix.
- Pour 5. into a gratin dish and sprinkle shredded cheese to taste. Bake in a 250ºC oven for about 15 minutes.
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Onizaki products used
Sesame Paste (White)
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