Oyster and Spinach Gratin with Soy Milk and White Miso Sauce. Put the spinach leaves on a plate inside a bamboo steamer and place over a wok of boiling water. Ladle the hot broth and spinach over the clams and season with a drop or two of sesame oil. Garnish with scallions and serve immediately.

Add the spinach and parsley to the skillet and sautee until just wilted, about one minute. Toss in the chickpeas, soba, and sauce. Toss well to coat and warm everything through really well. You can cook Oyster and Spinach Gratin with Soy Milk and White Miso Sauce using 16 ingredients and 15 steps. Here is how you cook that.

Ingredients of Oyster and Spinach Gratin with Soy Milk and White Miso Sauce

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

Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce – an Italian-inspired dish with lots of vegetables! Similar to soy sauce, fish sauce adds saltiness and umami. A little goes a long way though so start small. The most common is 'Shiro' miso also called 'white miso'.

Oyster and Spinach Gratin with Soy Milk and White Miso Sauce instructions

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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