Soymilk Gratin with Shrimp and Yam

Soymilk Gratin with Shrimp and Yam

Yam and soymilk make for a healthy gratin dish.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3.5 oz.)

200 g (7.1 oz.)

2 & 1/2 tsp

a dash


250 g (8.8 oz.)

30 g (1.1 oz.)


  1. Separate the broccoli into florets. Peel and devein the shrimp, then pat dry. Massage in 2 tsp of the soy sauce, the mirin and pepper.
  2. Cut the bacon slice into 1 cm (0.4 in.) widths.
  3. Peel the yam. Grate 150 g (5.3 oz.), then chop the remaining 100 g (3.5 oz.) up into 5 mm (0.2 in.) thick rounds.
  4. Add the soymilk and remaining 1/2 tsp of the soy sauce to the grated yam and mix in well.
  5. Divide (1) and (2) up evenly into 2 gratin dishes, pour on (4), sprinkle on the cheese and bake in an oven preheated to 200C (392F) for about 15 minutes.

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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