Creamy gratin basically consists of meat/seafood, onion, mushrooms and white sauce which is called bechamel sauce in French.
I learned authentic bechamel sauce in Paris a few years ago and keep trying to find out my twisted version. Now, I reached one using Amazake (甘酒 sweet rice sake) that is my own original and is my family’s favourite as well.
This sauce is so versatile for any other main fillings, it match chicken, salmon, white fish and prawns!
Of course, this is higher calories than Japanese cuisine as we use butter, milk and cheese, such a lot of dairy! So I always cook half amount than normal food, but that is more than enough for our health! 🙂
Have a lovely day!
Naoko
