Japanese-Style Chicken and Potato One-Pan Gratin with Soymilk
A simple gratin made entirely in one fry pan. The soymilk-based white sauce offers a lighter take on a classic creamy flavor.
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
-
1
Cut the chicken thigh into bite-sized pieces. Peel the potato and slice into 5 mm (0.2 in.) thick half-circles. Thinly slice the onion.
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2Warm the olive oil in a fry pan over medium heat. Add in the panko and toast while shaking the fry pan back and forth, removing once golden brown.
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3
Melt the butter in the same fry pan, and cook the chicken over medium heat. Once all surfaces are browned, add the potato and onion, then continue to cook until softened.
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4
Add in the flour and cook until mixed throughout, then add in (A). Bring to a boil, add in the macaroni, and stir occasionally while cooking for the time indicated on the package.
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5
Pour in the soymilk a little at a time, stirring each time, until the mixture thickens.
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6
Sprinkle on the shredded cheese, cover with a lid and cook for an additional 1 to 2 minutes over low heat. Once the cheese has melted, sprinkle on the panko from (2) and the green onions.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sauteing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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