Macaroni Gratin 442kcal / per person

recipes

category Others
recipe number 01044
cooking time 30 minutes
comment Béchamel sauce is called white sauce in Japan. The typical gratin is prepared with this white sauce. Vegetables such as onion and potato, as well as macaroni and chicken, are broiled in the sauce topped with cheese. It is one of the popular family dishes.
image This rich and creamy gratin is broiled until golden-brown on the top. Serve right out of the oven.
Dry macaroni 60 g
Skinless chicken thigh 60 g
Onion 60 g
Mushrooms 60 g
Oil 1/2 tsp
Salt 0.4 g
Pepper to taste
(A) Flour 2 and 2/3 tbsp
(A) Butter 2 tbsp
(A) Milk 360 g
(A) Instant consommé 2 g
(A) Salt a little less than 1/6 tsp
(A) Pepper to taste
Grated cheese 1 tbsp

To make the white sauce, melt the (A) butter in a non-stick frying pan and cook the flour carefully without burning it. Add the milk to the frying pan in small amounts at a time while whisking continuously until smooth. Season with the remaining (A) ingredients.

Cook the macaroni in salted (not listed) boiling water. Cut the chicken into bite-sized chunks. Cut the onion into small squares (irogami-giri). Slice the mushrooms (usu-giri).

Heat the oil in a non-stick frying pan and sauté the chicken just until the color changes. Add the onion and the mushrooms and continue to sauté. Mix in the cooked macaroni and salt and pepper. Transfer the mixture to a bowl and dress with the half of the (1) sauce.

Coat a baking dish lightly with the butter. Spread the (3) mixture in the dish. Pour over the remaining (1) sauce and sprinkle with the grated cheese. Broil the gratin in an oven-toaster for about 5 minutes. Sprinkle with the parsley and serve.

technique Cook the flour carefully so as not to burn until it is thoroughly cooked to remove "flouriness". Slowly add the milk not to make lumps.
  1. To make the white sauce, melt the (A) butter in a non-stick frying pan and cook the flour carefully without burning it. Add the milk to the frying pan in small amounts at a time while whisking continuously until smooth. Season with the remaining (A) ingredients.
  2. Cook the macaroni in salted (not listed) boiling water. Cut the chicken into bite-sized chunks. Cut the onion into small squares (irogami-giri). Slice the mushrooms (usu-giri).
  3. Heat the oil in a non-stick frying pan and sauté the chicken just until the color changes. Add the onion and the mushrooms and continue to sauté. Mix in the cooked macaroni and salt and pepper. Transfer the mixture to a bowl and dress with the half of the (1) sauce.
  4. Coat a baking dish lightly with the butter. Spread the (3) mixture in the dish. Pour over the remaining (1) sauce and sprinkle with the grated cheese. Broil the gratin in an oven-toaster for about 5 minutes. Sprinkle with the parsley and serve.