|cooking time||30 minutes|
|comment||Béchamel sauce is called white sauce in Japan. The typical gratin is prepared with this white sauce. Vegetables such as onion and potato, as well as macaroni and chicken, are broiled in the sauce topped with cheese. It is one of the popular family dishes.|
|image||This rich and creamy gratin is broiled until golden-brown on the top. Serve right out of the oven.|
|Dry macaroni||60 g|
|Skinless chicken thigh||60 g|
|(A) Flour||2 and 2/3 tbsp|
To make the white sauce, melt the (A) butter in a non-stick frying pan and cook the flour carefully without burning it. Add the milk to the frying pan in small amounts at a time while whisking continuously until smooth. Season with the remaining (A) ingredients.
Cook the macaroni in salted (not listed) boiling water. Cut the chicken into bite-sized chunks. Cut the onion into small squares (irogami-giri). Slice the mushrooms (usu-giri).
Heat the oil in a non-stick frying pan and sauté the chicken just until the color changes. Add the onion and the mushrooms and continue to sauté. Mix in the cooked macaroni and salt and pepper. Transfer the mixture to a bowl and dress with the half of the (1) sauce.
|technique||Cook the flour carefully so as not to burn until it is thoroughly cooked to remove "flouriness". Slowly add the milk not to make lumps.|