Steps

1. Wash 250g of taro, place in a microwave-safe container.
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2. Cover with plastic wrap and microwave on 600W for 3.5 minutes.
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3. Dip the microwaved taro in water and peel off the skin.
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4. Roughly mash the peeled taro with a fork. (Key Tip!) Microwaving taro with the skin on and then dipping it in water makes peeling easier and saves time.
   🕒 00:54
5. Peel and thinly slice 120g of onion.
   🕒 01:07
6. Trim and cut 250g of chicken thigh into bite-sized pieces.
   🕒 01:15
7. Heat vegetable oil (to taste) in a frying pan over medium heat.
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8. Once the pan is hot, arrange the bite-sized chicken pieces skin-side down.
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9. Once the skin is browned, flip the chicken.
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10. Move the chicken to one side of the pan and add the thinly sliced 120g of onion.
    🕒 02:08
11. Sprinkle with salt and pepper (to taste).
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12. Cover with a lid and steam for 2 minutes.
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13. Add the mashed 250g of taro, 100ml of milk, and 1.5 tbsp of Shiro Dashi (White Soy Sauce Base) to the pan.
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14. Mix everything well and bring to a simmer.
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15. Once simmering, reduce heat to low or medium-low, and cook until thickened without boiling. (Key Tip!) The starch from the taro will naturally thicken the sauce without flour.
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16. Simmer for approximately 5 minutes until the sauce has a coating consistency. (Adjust cooking time as needed.)
    🕒 03:04
17. Transfer the completed gratin to an oven-safe dish.
    🕒 03:19
18. Sprinkle with mixed cheese (to taste) and coarsely ground black pepper (to taste), if desired.
    🕒 03:29
19. Bake in a toaster or broiler until the cheese is golden brown.
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20. Once baked, sprinkle with dried parsley (to taste), if desired, and serve.
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