Japanese Leek and Mushroom Gratin

Warm up with a rich, creamy gratin loaded with Japanese leeks and mushrooms. Learn a convenient trick that will save you time from preparing a separate white (or béchamel) sauce!

Japanese Leek and Mushroom Gratin
Photographed by Akio Takeuchi


Recipe by
Yukiko Seo

Average

Pork

Vegetables

Party

400kcal

40minutes

Calorie count is per serving.

Ingredients (Serves 2-3)

  • 2 Japanese leeks
  • 200 g mushrooms (any variety)
    Note

    *Such as king oyster, fresh shiitake, shimeji mushrooms, etc.

  • 2 slices bacon (thinly sliced) (25-30 g)
  • 60 g macaroni
  • 500 ml milk
  • 1 bouillon cube
  • 40-60 g shredded cheese
  • Salt
  • 2 tbsp butter
  • 2 1/2 tbsp flour
  • A pinch of pepper

Directions

1

Cut the leeks diagonally into 1 cm wide slices. Cut off the root ends of the mushrooms and cut into easy-to-eat pieces or separate into clusters. Cut the bacon into 1 cm wide strips.

2

Boil a pot of water and add a generous amount of salt. Cook the macaroni slightly longer than specified on the package, then drain.

3

Melt the butter in a frying pan over medium heat. Stir-fry the leeks and bacon. When the leeks soften, add the mushrooms and stir-fry until tender. Sprinkle with flour and combine until there are no pockets of dry flour.

Advice

Adding the flour during stir-frying means you won't have to make a separate white (or béchamel) sauce.

4

Pour in the milk all at once and stir well. When the mixture starts to bubble, crumble the bouillon cube into the pan along with 1/3 tsp of salt and a pinch of pepper to taste.

5

Add the macaroni and simmer for about 10 minutes, stirring occasionally to prevent the bottom from burning. Pour the mixture into a heat-resistant dish, sprinkle with shredded cheese, and bake for 10-15 minutes in a toaster oven (or an oven preheated to 200 degrees Celsius) until golden brown.

Advice

Simmering the milk thickens the consistency of the gratin and gives it a rich flavor.

Tips

*Try freezing for convenience!*
Pour the gratin into individual heat-resistant dishes that can be stored in the freezer. Once the gratin has completely cooled, sprinkle with shredded cheese, cover, and freeze. Will keep for about 2 weeks.