Culinary Studio Karinary Art 2014.Oct.
Ingredients
| Nagaimo (Japanese Yam) |
180g... Reserve about 30g, peel the rest, and cut into 5mm slices. |
| Maitake Mushrooms |
30g... Tear into pieces by hand. |
Béchamel Sauce
| Butter |
20g |
| All-Purpose Flour |
20g |
| Milk |
250ml |
| Heavy Cream |
30ml |
| Anchovies |
2 teaspoons... Finely chopped. |
| Salt & Pepper |
To taste. |
| Gruyère Cheese |
To taste. |
| Italian Parsley |
To taste. |
Procedure
- In a saucepan, melt butter and add all-purpose flour over medium-low heat, cooking carefully. Gradually add milk while stirring until smooth and thickened.
- To the béchamel sauce from step 1, add heavy cream, anchovies, and the reserved grated nagaimo (30g). Season with salt and pepper.
- Grease a heatproof dish with butter (not listed in ingredients), layer maitake mushrooms at the bottom, and arrange sliced nagaimo on top.
- Pour the sauce from step 2 over step 3, sprinkle grated Gruyère cheese, and bake in a toaster oven until golden brown. Garnish with Italian parsley.