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For a delicious alternative to a standard gratin, this oyster gratin with tofu sauce is perfect. The Japanese tofu sauce has the same creamy texture of other gratins without all the fat content of cream-based sauces. Meanwhile, the other Japanese ingredient in this recipe, shio koji, contains enzymes that break down food proteins and make amino acids for a delightful savoury flavour. Enjoy with sides of steamed vegetables.
½ pack of silken tofu 1 tbsp milk 1 tsp consommé stock powder 100g oysters ½ onion 15g melty cheese, plus more for topping 5 g powdered cheese 1 tsp shio koji seasoning pinch of salt and pepper
Combine the shio koji, tofu, milk, consommé powder, and cheeses in a food processor for one minute until well combined.
Heat some butter in a frying pan. Slice the onion into wedges and add to the pan, along with the oysters. Add a pinch of salt and pepper and cook on a medium heat for 2-3 mins.
Add the tofu mixture and cook until warm. Turn off the heat and transfer gratin mixture to an oven safe dish. Top with cheese and place in an oven at 170°C. Bake until the cheese melts (approx. 10-15 mins). Enjoy while hot.