Japanese-style Sweet Potato Gratin

Ingredients

In this Japanese adaptation of the classic French gratin, we incorporate traditional Japanese ingredients and flavors to create a unique twist. Instead of using traditional French cheeses, we enhance the umami profile by incorporating miso and soy sauce into the creamy sauce. The addition of these ingredients adds depth and complexity to the dish, giving it a distinct Japanese flair. We alse have the original recipe for Gratin, so you can check it out.

• 4 medium-sized sweet potatoes, peeled and thinly sliced 4 medium-sized sweet potatoes, peeled and thinly sliced
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
• 2 tablespoons (30g) all-purpose flour 2 tablespoons (30g) all-purpose flour
• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 2 tablespoons (30g) white miso paste 2 tablespoons (30g) white miso paste
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup (25g) panko breadcrumbs 1/4 cup (25g) panko breadcrumbs
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 47g, 12g
• Protein: 6g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the sweet potato slices and cook until they are slightly softened, about 5 minutes. Remove from heat and set aside.
3. 3.
   In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes until the mixture turns golden brown.
4. 4.
   Gradually pour in the milk while whisking constantly to avoid lumps. Cook the sauce for 5 minutes, stirring occasionally, until it thickens.
5. 5.
   Remove the saucepan from heat and whisk in the miso paste, soy sauce, salt, and black pepper until well combined.
6. 6.
   Arrange half of the sweet potato slices in a greased baking dish. Pour half of the miso sauce over the sweet potatoes. Repeat with the remaining sweet potato slices and sauce.
7. 7.
   Sprinkle the panko breadcrumbs evenly over the top of the gratin.
8. 8.
   Bake in the preheated oven for 30-35 minutes, or until the sweet potatoes are tender and the top is golden brown.
9. 9.
   Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Sweet potatoes — Make sure to slice the sweet potatoes thinly and evenly to ensure even cooking throughout the gratin.
• Miso paste — Use white miso paste for a milder and sweeter flavor. Adjust the amount according to your taste preference, as miso intensity can vary.

Tips & Tricks

• For a crispy top, broil the gratin for a couple of minutes after baking.
• Experiment with different types of sweet potatoes for varying flavors and textures.
• Add a sprinkle of shichimi togarashi (Japanese seven spice) for an extra kick of flavor.
• Serve the gratin as a side dish with grilled fish or roasted chicken.
• Leftovers can be reheated in the oven or enjoyed cold as a tasty addition to a bento box.

Serving advice

Serve the Japanese-style Sweet Potato Gratin as a comforting main course or as a side dish alongside your favorite Japanese-inspired dishes. Pair it with a fresh green salad to balance the richness of the gratin.

Presentation advice

To enhance the visual appeal, garnish the gratin with a sprinkle of fresh parsley. Serve it in individual gratin dishes or in a large baking dish for a family-style presentation.