Oyster and Spinach Gratin with Soy Milk and White Miso Sauce. Great recipe for Easy To Make Oyster and Spinach Gratin. I learned how to simpify the bechamel sauce steps for a gratin in this way a long time ago in a cooking class. You can adjust the amounts of the filling ingredients and milk to taste.

It's undeniably salty, so a little goes a long way. White or sweet miso, made with soy and rice, is yellow and mild in flavor; use for soup, salad dressings and sauces. Return to a boil and add shrimp, spinach and shallot (or green onion). You can have Oyster and Spinach Gratin with Soy Milk and White Miso Sauce using 16 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Oyster and Spinach Gratin with Soy Milk and White Miso Sauce

You need 160 grams of Cooking oysters.
You need 2 tbsp of Sake.
It's 1/4 of Onion (thinly sliced).
Prepare 1 of half bunch Spinach.
You need 100 grams of Shimeji mushrooms.
You need 1/2 tbsp of ●Olive oil (or vegetable oil).
You need 1 tbsp of ●Butter.
Prepare 30 grams of Pizza cheese.
You need 1 tbsp of Grated cheese.
You need 1 tbsp of Panko.
Prepare 1 of Finely chopped parsley.
Prepare of Soy milk and white miso sauce.
You need 1 1/2 tbsp of White miso.
You need 1/2 tsp of Sugar.
You need 200 ml of Additive-free soy milk.
You need 1 1/2 tbsp of Rice flour.

Stir in chili oil and remove from heat. Similar to soy sauce, fish sauce adds saltiness and umami. A little goes a long way though so start small. The most common is 'Shiro' miso also called 'white miso'.

Oyster and Spinach Gratin with Soy Milk and White Miso Sauce instructions

Thinly slice the onion. Blanch the spinach, squeeze out the water, and cut into 3 cm pieces. Shred the shimeji mushrooms into small clumps..
Combine the ingredients for the soy milk and white miso sauce in the order they're listed using a whisk..
Put the oysters into lightly salted water (not listed). Shake them to wash, and drain in a colander..
Bring the sake to a boil in a small pot, add Step 3, and cover with a lid. After a minute or so, once the oysters have plumped up, turn off the heat, and drain. Separate the oyster meat and the broth, and set aside..
Heat the ● oil and butter in a frying pan, and stir-fry the onion and shimeji mushrooms. When the onion has become translucent, add the oyster broth you set aside in Step 4..
When most of the broth has evaporated, add the soy milk sauce from Step 2 and mix. As soon as the sauce thickens, turn off the heat..
Lightly coat heat resistant dishes with butter (not listed), evenly place the oysters from Step 4 and spinach from Step 1 in each dish, and evenly pour over the sauce from Step 6..
Scatter the pizza cheese on top, and sprinkle with panko and grated cheese. Bake in the toaster oven..
When it's nicely browned on top, it's done. Sprinkle on chopped parsley and enjoy while it's piping hot..
It's also delicious with salmon. Remove the skin from the salmon, and cut diagonally into bite-sized pieces. Sprinkle 1/4 teaspoon of salt, and pepper, and rub into the salmon pieces. Lightly coat the salmon in rice flour..
Heat olive oil in a frying pan, and add the salmon. Brown both sides and take them out on a plate. (I used 2 fillets of salmon and their net weight was about 180 g.).
Heat the ● olive oil and butter in the same frying pan, and sauté the onion and shimeji mushrooms..
When the onion has become translucent, add the soy milk sauce from Step 2. Turn off the heat as soon as the sauce thickens..
Same as Step 7, place the salmon and spinach in heat resistant dishes. Pour over the sauce from Step 13, sprinkle with cheese and panko, and bake in the toaster oven until brown..
Enjoy while piping hot!.

This cilantro-miso sauce is a welcome twist to a classic pesto recipe. We like it on springy ramen noodles, but spaghetti or udon would be awesome, too. Meanwhile, purée spinach, cilantro, miso, garlic, grapeseed oil, sesame oil, and lemon juice in a blender until mixture is smooth and very green. Soy sauce and miso producers are trying to increase sales by pushing snacks and deserts, including cakes and ice cream, made with soy sauce and Liquid bittern, nigari in Japanese, is scooped with a ladle, and raised over and poured into the soy milk and the soy milk is stirred with a large paddle. Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade.