Winter Warmer Tofu & Salmon Gratin

Medium_winter_warmer_tofu_spinach_and_salmon_gratin

Serves 2

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.

Ingredients

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.

  • Once the salmon is cooked, add the mashed tofu, milk and bonito stock granules and miso to the pan. Once the liquid has thickened, let the mix simmer for 3 to 5 minutes whilst stirring constantly.

  • 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.