Winter Warmer Tofu & Salmon Gratin
With winter coming soon and daylight getting shorter, you may have cravings for hearty and filling food. Giving a Japanese twist to gratin is a healthy move with added taste. The touch of dashi and miso gives a great new flavour to the combination of the melting tofu, salmon and vegetables.
A few basic ingredients, and a sprinkle of panko breadcrumbs for extra crispiness with grated cheese, are all you need to prepare a delicious gratin that will delight your guests or family.
• 150g Firm Tofu
• 100g Fresh Spinach
• 300g Salmon Fillet
• 1/2 Leek
• 2 tbsp Flour
• 1 tbsp Butter
• 1 tbsp Vegetable Oil
• 1/2 tsp Miso Paste
• 150ml Milk
• 1/2 tsp Bonito Stock Granules
• A pinch of Salt & Pepper
• 100g Mature Cheddar
• 25g Panko Breadcrumbs
• 1 tbsp Parmesan (optional)
Suggested Drink: Daiginjo Sake
How to prepare
Begin by wrapping the block of tofu in kitchen paper. Once done, heat in the microwave for about 1 and a half minutes in order to remove any excess water. Let it cool down and transfer the tofu to a new bowl, before mashing by hand or with a fork.
Now boil your spinach for a few minutes and rinse with cold water, before cutting into pieces about 3 – 4cm long.
Remove any bones from your salmon and cut it into chunks before seasoning with a bit of salt and pepper. Next, thinly slice your leek diagonally.
Combine the salmon, spinach and leek in a bowl, and add the flour before mixing, so that everything gets evenly covered. Before proceeding to the next step, preheat your oven to 190°C.
Grab your frying pan, add the butter and vegetable oil and choose a medium heat. Once the butter has melted, add the vegetable mixture and stir regularly, mixing with a wooden spoon.
Add the mix to a medium rectangular dish, or two small oven dishes and cover with cheese and panko breadcrumbs. Add the parmesan and a few extra knobs of butter if you wish and bake in the oven for 20 to 30 minutes.
Once baked, let it cool down and enjoy with a glass of daiginjo sake to give an extra Japanese dimension to your meal.
Tips and information
• In Japanese and Asian cuisine in general it’s common to diagonally or bias cut some vegetables. The reason behind this is not only a question of looks; cutting vegetables’ fibres diagonally makes them become more tender while cooking!
• You can add any vegetable you like to this recipe, including satoimo or even some slices of Japanese pumpkin.