Gangi has the rich umami in spite of fresh sake nouveau. That is why it’s possible to pair with foods which have relatively intensive taste.
Gratin is usually very rich and oily due to lots of milk, cheese and butter. With using soy milk and sake lees, taste becomes more natural and gentle with keeping its richness. Pairing becomes far easier than normal gratin.
Ingredients (2)
・200g Chicken breast
・Salt & Pepper
・1 Tbsp Sake
・1 Tbsp Flour
・1/2 Onion
・100g Shimeji
・1 Tbsp Oil
・1 Tbsp Butter
・Tbsp 2.5 Flour
・300cc Soy milk
・40g Sake lees
・1 Tbsp Miso
・1/4 Tsp Salt
・120g Cheese
・2 Tbsp Parmesan
How to Cook
1. Season chicken breast with salt, pepper, sake and flour with.
2. Fry seasoned chicken breast in a pan and add salt and pepper to it.
3. Add onion and Shimeji in step 2 and fry it.
4. Add flour, soy milk, and Sake lees in this order.
5. Turn the stove off and pour 4 into a ceramic container.
6. Put cheese on top of 5 and bake for 15 minutes in a preheated oven at 230℃.