Back COOKING MODE
Snow Gratin (Napa Cabbage and Mushroom Gratin) Loop 1
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. Napa cabbage 120-200g
1
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. Napa cabbage 120-200g
2
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. 3
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. 4
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. 5
Add the cake flour and mix until thoroughly thick and sticky. This helps prevent lumps. 6
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. 7
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. 8
Check the saltiness at this point. It can be on the light side since cheese goes on later. 9
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. 10
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. 11
Sprinkle parsley over the top and serve. 1 Step 1 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. 2 Step 2 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. 3 Step 3 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. Napa cabbage 120-200g Bunashimeji mushrooms 1 pack Chicken to taste Butter to taste 4 Step 4 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. Napa cabbage 120-200g Bunashimeji mushrooms 1 pack Chicken to taste Consommé about 1/2 teaspoon 5 Step 5 Add the cake flour and mix until thoroughly thick and sticky. This helps prevent lumps. 6 Step 6 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. 7 Step 7 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. 8 Step 8 Check the saltiness at this point. It can be on the light side since cheese goes on later. 9 Step 9 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. 10 Step 10 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. 11 Step 11 Sprinkle parsley over the top and serve. +10s +30s +1m +5m
-10s -30s -1m Clear