Simple Spinach Gratin

Simple Spinach Gratin

Quickly made with a simple white sauce.

Cooking time
25 minutes+
Calories
400kcal
Sodium
1.4g
  • Nutrition facts are for one serving.
  • Time to cook in an oven is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

200 g (7 oz.)

150 g (5.3 oz.)

1/2 bulb

2 1/2 Tbsp

10 g (0.5 oz.)

40 g (1.5 oz.)

cooking oil

1 Tbsp

(A)

as desired

(B)

1 cup

1/2 tsp

as desired

Directions

  1. Remove shells and devein shrimp, and season with (A).
  2. Thinly slice onion.
  3. Boil spinach in boiling water with added salt (extra). Then put in cool water, cut into 4 cm (1 1/2 in.) lengths, and remove moisture.
  4. Add cooking oil to pan, and saute (2) so that it does not burn. When it becomes tender, add 2 Tbsp of flour and mix together.
  5. Remove from heat, pour on (B) and stir. Put back on medium heat and mix together.
  6. When (5) comes to boil, add (1) and (3) that have been covered with 1/2 Tbsp of flour. When it comes to boil again, add butter and remove from heat.
  7. In heat resistant container, lightly line with butter (extra) and put (6) in container. Place cheese on top, and cook in oven or toaster for 10 minutes at 250 C (480 F). Brush on soy sauce to add aroma.

Cooking Basics

Shrimp - deveining

Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.

Shrimp - peeling

When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.

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