Japanese-Style Chicken and Potato One-Pan Gratin with Soymilk
A Japanese seasoning-infused twist on classic chicken gratin made with soymilk for lighter, creamy comfort.
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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1
Chop the chicken thigh into bite-sized pieces. Peel the potato and cut into 5 mm (0.2 in.) thick half-circles. Thinly slice the onion.
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2Heat the olive oil in a fry pan over medium heat, add in the panko and toast while shaking the fry pan back and forth. Remove once golden brown.
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3
Melt the butter in the same fry pan. Cook the chicken over medium heat. Once browned, add the potato and onion and cook until softened.
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4
Add the flour and cook until mixed throughout, then pour in (A). Bring to a boil before adding in the macaroni, then cook while stirring occasionally until soft for the time indicated on the package.
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5
Add the soymilk a little at a time, cooking until the mixture thickens.
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6
Sprinkle on the shredded cheese, cover with a lid, and cook over low heat for 1 to 2 minutes. Once the cheese melts, top with the panko and 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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