Japanese-Style Miso Gratin

A family favorite with a tasty Japanese twist.

Cooking time
30 minutes
  • Nutrition information is for one serving.
  • Sodium content will depend on type and amount of miso used.

Ingredients(Servings: 4)



150 g (5 oz)

100g (3.5 oz)


1 Tbsp

as desired

as desired

2 Tbsp

1 cube

as needed

(A)White Sauce

3 Tbsp

6 Tbsp

3 cups

1 leaf

1/3 tsp

as desired


  1. Coarsely chop carrot and burdock root. Slice boiled bamboo shoots and lotus root into 1cm (1/3 inch) thick pieces. Remove stems and slice shiitake mushrooms in half.
  2. Starting from cold water, boil burdock root (1). When water begins to boil, add carrot and boil for 5-6 minutes. Add bamboo shoots and let come to a boil again, then drain ingredients together.
  3. Heat sesame seed oil in a fry pan and saute lotus root and shiitake mushrooms (2), sprinkling with salt and pepper as desired.
  4. To make white sauce, melt butter in a pan on low heat and then sprinkle flour in. Stir constantly to keep roux from burning and cook until mixture becomes smooth and dry.
  5. Add milk to roux (4) and stir until combined. Add bay leaf and salt and pepper. Heat and stir until mixture comes to a boil and begins to thicken, then add red miso paste.
  6. Stir in sauted lotus root, shiitake mushrooms (3) and crushed bouillon cube.
  7. Coat a gratin dish with butter and pour in ingredients from (6). Divide 2 Tbsp of butter into small portions and sprinkle over top. Bake in oven at 230-240C (460F) for 12-13 minutes and top of gratin is browned.