Recipe of Anthony Bourdain Oyster and Spinach Gratin with Soy Milk and White Miso Sauce

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, oyster and spinach gratin with soy milk and white miso sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Oyster and Spinach Gratin with Soy Milk and White Miso Sauce is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Oyster and Spinach Gratin with Soy Milk and White Miso Sauce is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have oyster and spinach gratin with soy milk and white miso sauce using 16 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Oyster and Spinach Gratin with Soy Milk and White Miso Sauce:

1. Take 160 grams Cooking oysters
2. Make ready 2 tbsp Sake
3. Prepare 1/4 Onion (thinly sliced)
4. Take 1 half bunch Spinach
5. Get 100 grams Shimeji mushrooms
6. Take 1/2 tbsp ●Olive oil (or vegetable oil)
7. Take 1 tbsp ●Butter
8. Prepare 30 grams Pizza cheese
9. Take 1 tbsp Grated cheese
10. Prepare 1 tbsp Panko
11. Get 1 Finely chopped parsley
12. Take Soy milk and white miso sauce
13. Get 1 1/2 tbsp White miso
14. Get 1/2 tsp Sugar
15. Get 200 ml Additive-free soy milk
16. Take 1 1/2 tbsp Rice flour

Steps to make Oyster and Spinach Gratin with Soy Milk and White Miso Sauce:

1. Thinly slice the onion. Blanch the spinach, squeeze out the water, and cut into 3 cm pieces. Shred the shimeji mushrooms into small clumps.
2. Combine the ingredients for the soy milk and white miso sauce in the order they're listed using a whisk.
3. Put the oysters into lightly salted water (not listed). Shake them to wash, and drain in a colander.
4. Bring the sake to a boil in a small pot, add Step 3, and cover with a lid. After a minute or so, once the oysters have plumped up, turn off the heat, and drain. Separate the oyster meat and the broth, and set aside.
5. Heat the ● oil and butter in a frying pan, and stir-fry the onion and shimeji mushrooms. When the onion has become translucent, add the oyster broth you set aside in Step 4.
6. When most of the broth has evaporated, add the soy milk sauce from Step 2 and mix. As soon as the sauce thickens, turn off the heat.
7. Lightly coat heat resistant dishes with butter (not listed), evenly place the oysters from Step 4 and spinach from Step 1 in each dish, and evenly pour over the sauce from Step 6.
8. Scatter the pizza cheese on top, and sprinkle with panko and grated cheese. Bake in the toaster oven.
9. When it's nicely browned on top, it's done. Sprinkle on chopped parsley and enjoy while it's piping hot.
10. It's also delicious with salmon. Remove the skin from the salmon, and cut diagonally into bite-sized pieces. Sprinkle 1/4 teaspoon of salt, and pepper, and rub into the salmon pieces. Lightly coat the salmon in rice flour.
11. Heat olive oil in a frying pan, and add the salmon. Brown both sides and take them out on a plate. (I used 2 fillets of salmon and their net weight was about 180 g.)
12. Heat the ● olive oil and butter in the same frying pan, and sauté the onion and shimeji mushrooms.
13. When the onion has become translucent, add the soy milk sauce from Step 2. Turn off the heat as soon as the sauce thickens.
14. Same as Step 7, place the salmon and spinach in heat resistant dishes. Pour over the sauce from Step 13, sprinkle with cheese and panko, and bake in the toaster oven until brown.
15. Enjoy while piping hot!

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