RECIPE: Wafu (Japanese-style) Pork Gratin

Rich and creamy gratin is a quintessential Japanese comfort food! With a buttery bechamel sauce and layers of melty cheese and potatoes, this versatile dish can be adapted to use whatever protein you have on hand.

Servings: 2

Ingredients:

• 120g pork belly (can also use tuna, chicken, etc.)
• 1-1½ tsp Umami dashi salt and pepper* 
• 5-6 small potatoes (thinly sliced)
• 30g  (2 Tbsp) butter 
• 1 onion (thinly sliced)
• 4 Tbsp flour
• 200ml (¾ cup) milk
• Cheese (shredded, enough to cover the surface of the gratin)
• Gluten-free “panko” rice flakes* (enough to cover the surface of the gratin)
• Dried parsley (garnish)

Instructions:

1. Season the pork belly to taste with umami dashi salt and pepper. 
2. Place the potato slices in a microwave-safe bowl and cover with plastic wrap. Microwave for ~3 mins at 600W. Microwave at additional 1 minute intervals as needed until cooked. 
3. Heat the butter in a frying pan and fry the onion slices. When cooked, add the potatoes and pork belly and season with more umami dashi salt and pepper as desired. Sautée until the pork belly is cooked. 
4. Add the flour and mix until no longer powdery. 
5. Gradually add the milk and mix over medium-low heat. Be careful not to burn the mixture. 
6. Put into a greased baking dish and top with a layer of shredded cheese followed by a layer of gluten-free “panko” rice flakes. 
7. Bake for ~15 mins at 200°C (400°F) until the cheese is melted and the rice flakes are golden brown. Garnish with dried parsley and enjoy!
   

*Available for single item purchase at our Market: Michi no Eki