June 11, 2012

Eryngii Gratin/エリンギグラタン

I know I have posted about my gratin a number of times before, but the recent discussion about carb and carb combinations has made me want to post about my gratin one more time.

In Japan, a gratin usually contains macaroni, and I used to make a gratin in a usual way, but one day, I thought a carb and carb (macaroni and rice) combination was too much for me, and made a macaroni-less gratin.  I liked it because the gratin was much less heavy, and was suitable for an okazu for rice.  Now I usually make a macaroni-less gratin.



玉ねぎ 1個
エリンギ 1パック
鶏の腿肉 1つ
塩 小さじ1/2
小麦粉 大さじ4
牛乳 1カップ(200 ml

Pan-fry onion, eryingii, and chicken thigh, turn off the heat, sprinkle flour, mix well, add milk, turn on the heat again, and mix well for a few minutes until milk thickens.

I transferred half of the ingredients to a tray with parchment paper on it, sprinkled cheese and panko, and grilled in to toaster oven for about 5 min.


Sissi said...

It sounds like an excellent gratin. I love eringi.

Fräulein Trude said...

Usually such heavy loaded gratins (noodles, cheese, maybe vegetables, maybe mushrooms and sauce) are complete meals - quite often eaten with a leave salad.

Only potatoe gratin is a side dish itself but not to be eaten together with rice or noodles.
Just different eating habits.

Hiroyuki said...

Sissi: I know you like eryngii mushrooms, but as for me, I wanted to use oyster mushrooms instead.

Kiki: I did some googling and found there is much controversy as to whether a gratin should be eaten with rice. Some say a gratin is a "staple" 主食, not to be eaten with rice, others say that they like to have a gratin with bread rather than rice, and still others say that they like to have a grain with rice, as an okazu.