Melty Taro, Chicken And Mushrooms Gratin

Taro Gratin（里芋グラタン）

What kind of dish is Melty Taro, Chicken And Mushrooms Gratin??

A gratin made with seasonal taro, chicken, onions, and mushrooms.

It’s hard to make mistakes because the taro gives it a natural consistency. Enjoy the texture of fluffy taro.

Honestly, I don’t want to use taro because it’s a pain to peel it. But it’s so delicious that I make it every year.

This gratin uses seasonal taro, chicken, onions, and mushrooms.

If you’re not used to making homemade white sauce, you might feel unsure about adjusting the thickness.

However, if you use taro, you can create a white sauce with just the right thickness thanks to the slimy component called galactan that taro contains.

To be honest, I don’t like using taro because peeling it is a hassle, but it’s so delicious that I make this recipe every year when taro is in season.

Please enjoy the fluffy, melt-in-your-mouth texture of taro.

Here are some recipes using Satoimo (taro). Taro is a very delicious type of potato. : Each article has details, so be sure to check them out. 👉　Recommended recipes using taro

White sauce can be used not only for gratin but also for a variety of other dishes. Check out this article for many recommended recipes using white sauce!　　👉　Recommended recipes using white sauce

NUTRITION FACTS : Melty Taro, Chicken And Mushrooms Gratin

1446 kcal
Protein 84.1 g
Fat 74.2 g
Carbs 110.3 g
Salt Equivalent 5.6 g

Calories are total amounts. This will serve about 6 people.

INGREDIENTS Melty Taro, Chicken And Mushrooms Gratin（For 3 dishes）

Taro 350g
- Salt 1g
Chicken thigh 150g
Onion 150g
Garlic 8g
- Butter 5g
Shimeji mushrooms 40g
King oyster mushroom 40g
- Salt 3g
- Flour 12g
- Milk 500g
- Water 100g
Cheese 120g

How to make Melty Taro, Chicken And Mushrooms Gratin

Peel the taro. Taro will become slimy when wet, so peel it when dry. It is safer to peel taro using a knife rather than a peeler.
Wash the taro and cut it into bite-sized pieces.
Rub salt into the taro and wash it with water.
Cut the chicken thighs into bite-sized pieces, and thinly slice the onion and garlic.
Add taro, chicken thighs, onions, garlic, and butter to a frying pan and stir-fry.
When the onions become soft, add shimeji mushrooms and king oyster mushrooms and stir-fry.
Turn off the heat and sprinkle salt and flour evenly all over.
Mix well, add milk and water, and simmer over medium heat.
Once it thickens, turn off the heat.
Place on a heat-resistant plate and top with cheese.
Bake for 20 minutes on the middle rack of an oven preheated to 250℃.

How to make taro gratin

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊