Original: English

Macaroni Gratin

Recreate the nostalgic "Macaroni Gratin," a dish from the Showa era. Our homemade béchamel sauce, passed down through the Kasahara family, brings back cherished memories in this classic shrimp and macaroni gratin. The extra effort is well worth the exceptional taste.

📖Cooking Basics

dry（tantanmen）

Steps

Remove the core from 1/2 onion and slice thinly. [Pro Tip!] You can get creative with the gratin ingredients; using leeks, napa cabbage, or various mushrooms instead of onions also yields delicious results.
🕒 02:48
Gently separate the roots of 1 pack of shimeji mushrooms and break them apart.
🕒 03:30
Cut 3 slices of bacon into 1cm pieces. [Pro Tip!] Ham or sausages can be used as a substitute if you don't have bacon.
🕒 05:39
Devein and peel 8 shrimp. [Pro Tip!] Making a slit along the back makes it easier to remove the vein.
🕒 05:59
Rub a pinch of salt and a pinch of potato starch into the deveined 8 shrimp. Rinse with water and pat dry thoroughly.
🕒 06:55
If 8 shrimp are large, cut them into 2-3 pieces.
🕒 07:33
Boil water in a pot, add about 1% salt, and cook 100g of macaroni for 1 minute longer than the package instructions. [Pro Tip!] Slightly overcooking the macaroni for gratin will result in a more delicious dish.
🕒 08:07
Melt 50g of butter [A] in a frying pan over low to medium heat.
🕒 08:57
Add 50g of all-purpose flour to the melted butter all at once and stir well over low heat until no dry flour remains. [Pro Tip!] Cook until it resembles custard and small, consistent bubbles appear, being careful not to burn the flour.
🕒 09:05
Gradually add 300cc of milk to the cooked flour, stirring constantly over low heat to prevent lumps and create a béchamel sauce. [Pro Tip!] Using warmed milk can help prevent lumps, but it's not strictly necessary if you're experienced. Add the milk little by little while stirring.
🕒 10:20
Set the prepared béchamel sauce aside.
🕒 13:48
Melt 10g of butter in a separate frying pan. Add 1/2 onion, 1 pack of shimeji mushrooms, 3 slices of bacon, and 8 shrimp. Season with a pinch of salt and a pinch of black pepper, then stir-fry over medium heat. [Pro Tip!] It's generally best to stir-fry the ingredients separately before combining them with the béchamel sauce.
🕒 14:03
Once the onions are softened and the shrimp are cooked, add 2 tbsp of cooking sake (rice wine) and stir-fry briefly.
🕒 15:09
Drain the cooked 100g of macaroni in a colander and sprinkle with a pinch of salt while still hot.
🕒 14:18
Add the stir-fried ingredients (including their juices) and the cooked macaroni to the béchamel sauce and mix well.
🕒 15:31
Taste and adjust seasoning with a pinch of salt and a pinch of black pepper.
🕒 15:47
Transfer the mixed ingredients to an oven-safe dish and top generously with shredded cheese (melting type).
🕒 16:37
Sprinkle breadcrumbs (to taste) over the cheese.
🕒 16:47
Bake in a preheated oven (or toaster oven) at 230°C (450°F) for about 5 minutes, or until the cheese is melted and browned. [Pro Tip!] If using cooled ingredients, warming them in the microwave before baking will speed up the process.
🕒 17:23
Once baked, sprinkle with chopped parsley if desired.
🕒 17:50