Winter Vegetable And Seafood Gratin

Winter Vegetable And Seafood Gratin（冬野菜とシーフードのグラタン）

What kind of dish is Winter Vegetable And Seafood Gratin??

This is a recipe for a gratin using Japanese winter vegetables, chicken, and seafood.

As the cold season approaches, you’ll crave warming dishes like gratin and cream stew.

While there are many frozen gratin available on the market, making your own is surprisingly easy.

You can substitute other ingredients as long as you keep the weights consistent. When making gratin, it is a good idea to use 500g of milk for every 1kg of ingredients.

White sauce can also be frozen.

Make a large batch and defrost in the microwave before using.

Enjoy it however you like, by placing rice under the gratin to make doria, or dipping garlic toast or crispy baguette in it.

NUTRITION FACTS : Winter Vegetable And Seafood Gratin

• 1686 Calories Protein 117.1 g Total Fat 75.6 g Total carbohydrates 160.5 g Sodium 11.1g

INGREDIENTS : Winter Vegetable And Seafood Gratin

• Vanamei Shrimp (60g)
• Squid (60g)
• Scallops (60g)
• Chicken thighs (100g)
• Satoimo (taro) (250g)
• Carrots (100g)
• Broccoli (100g)
• Onions (270g)
• Napa cabbage (100g)
• Shimeji mushrooms (100g)
• Olive oil (5g)
• Wheat flour (36g)
  • Milk (1000g)
  • Water (100g)
  • Salt (4g)
  • Pepper (to taste)
  • Consommé cubes (2 cubes, 10g each)
  • Cheese (60g)

How to make Winter Vegetable And Seafood Gratin

1. Peel the vannamei shrimp.
2. You can cut off the shrimp tails.
3. Make an incision on the back of the vannamei shrimp to remove the black vein (sewata). This process is a bit time-consuming, but it is recommended to do so to remove bitterness and odor.
4. Wash the shrimp, squid, and scallops thoroughly under running water.
5. Dry the shrimp, squid, and scallops with paper towels and cut them into bite-sized pieces. These ingredients shrink when cooked, so it is best to cut them slightly larger.
6. Trim off any excess fat and tendons from the chicken thighs and cut them into pieces approximately 15g.
7. 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.
8. Peel the carrots with a peeler and cut them into pieces approximately 15cm long.
9. Wash the broccoli and cut them into pieces approximately 15g long. The stems have tough strings, so peel the surface with a peeler before using.
10. Peel the onion and cut into bite-sized pieces.
11. Wash the Napa cabbage and cut into bite-sized pieces.
12. Cut off the bottom of the shiitake mushrooms and break up any chunks.
13. Heat oil in a pot.
14. Quickly stir-fry the seafood and vegetables (except broccoli) in oil and remove from heat.
15. Sift the flour into the ingredients, thinly covering them.
16. Stir-fry over low heat to coat the ingredients with the flour.
17. Add the broccoli, milk, and water and simmer until cooked through.
18. Add 500g of milk and gradually add it to adjust the consistency.
19. Add salt, pepper, and consommé to the pot and mix thoroughly.
20. Pour the sauce into a heat-resistant dish.
21. Top with cheese and bake on the bottom rack of a preheated oven at 250°C for 20 minutes. (If you’re using frozen cheese, it will brown better if you let it come to room temperature before using it.)