Recipe/Directions for Soymilk Gratin with Shrimp and Yam

Photo: Soymilk Gratin with Shrimp and Yam

Yam and soymilk make for a healthy gratin dish.

Cooking time: 20 minutes

Calories: 271kcal

Sodium: 0.8g

Nutrition facts are for one serving.

Ingredients(Servings: 2)

broccoli: 100 g (3.5 oz.)

shrimp (with shells, medium): 200 g (7.1 oz.)

Kikkoman Soy Sauce: 2 & 1/2 tsp

mirin (Manjo Mirin, Kotteri Mirin): 1 tsp

pepper: a dash

bacon: 1 thin slice

nagaimo/yam: 250 g (8.8 oz.)

soymilk (unsweetened): 3 Tbsp

cheese (shredded): 30 g (1.1 oz.)

Directions

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.
Cut the piece of bacon into 1 cm (0.4 in.) widths.
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.
Add the soymilk and 1/2 tsp of the soy sauce to the grated yam and mix well.
Divide (1) and (2) up evenly into 2 gratin dishes, pour on (4), sprinkle on the cheese and bake in an oven preheated to 200°C (392°F) for about 15 minutes.

Checkpoints

Devein Shrimp

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.

Peel Shrimp

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.