Snow Gratin (Napa Cabbage and Mushroom Gratin)

Sauté the napa cabbage over low heat for about 10 minutes. This is the most important step in a napa cabbage gratin — getting it truly meltingly soft gives you a result no other gratin can match.

To save time, you can microwave it at 600W for 4 minutes instead. In fact, the microwave makes it even softer and brings out this gratin's full potential.

Once the crisp texture of the napa cabbage is gone, add the butter, then add the chicken and bunashimeji mushrooms and sauté. Use whatever ingredients you like — even without meat, you can enjoy the sweetness and umami of the vegetables.

Once the ingredients are cooked through, add about 1/2 teaspoon of consommé. Keep the seasoning as restrained as possible — think of it as simply lifting the flavor.

Add the cake flour and mix until thoroughly thick and sticky. This helps prevent lumps.

Turn off the heat and add the milk a little at a time. Be careful, as adding it all at once makes lumps more likely.

Once all the milk is added, return it to the heat and check the thickness while stirring. A thicker sauce makes a classic gratin for all ages, while a looser one gives a stylish, more grown-up finish.

Check the saltiness at this point. It can be on the light side since cheese goes on later.

Transfer to a heatproof dish and pile on the melting cheese until the surface turns white. Even just a tofu white sauce with a little cheese on top is plenty milky and healthy.

Finish by showering it with Parmigiano and put it in the oven. Since everything is already cooked, a toaster oven works fine too. Once the cheese is golden brown, the Snow Gratin is done.

Sprinkle parsley over the top and serve.