Name: Mixed Gratin with Rice Flour Bechamel Sauce
Cuisine: 洋食
Ingredients: Rice flour 30g; Milk 300g; Chicken thigh 1 piece; Shrimp 1 pack; Shiitake mushrooms 2; Garlic 2 cloves; Onion 1; Butter 2 tsp; Olive oil 1 tbsp; Asparagus 2 spears; Chicken bouillon powder a pinch; Salt and black pepper to taste; Shredded melting cheese to taste; Panko breadcrumbs to taste; Parmesan cheese to taste; Japanese parsley to taste

About "Mixed Gratin with Rice Flour Bechamel Sauce"

Simply mix rice flour and cold milk together and heat to create a foolproof, lump-free bechamel sauce. Sauté chicken thigh, shrimp, shiitake mushrooms, and asparagus with onion and garlic, using a touch of chicken bouillon powder as a secret ingredient to bring out the umami. Top in the specific order of "cheese, breadcrumbs, cheese" and bake at 210°C (410°F) for about 10 minutes to achieve a perfectly crispy, golden-brown crust. The rice flour sauce is lighter and creamier than traditional flour-based versions. You can also add macaroni or pour it over butter rice to make a doria-style dish.

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Tips for Making "Mixed Gratin with Rice Flour Bechamel Sauce"

Bechamel Sauce
- Mix rice flour into cold milk before heating in a pot. There is no need to sauté it in butter first, making it lump-free.
Bechamel Sauce
- The ideal ratio of rice flour to milk is about 10% (30g of rice flour for 300g of milk).
Bechamel Sauce
- Heat over medium heat and continue cooking for about 1 minute after boiling to thicken properly.
Prep
- Cover the prepared bechamel sauce with plastic wrap pressed directly onto the surface to prevent a skin from forming.
Prep
- To mince onion easily, slice perpendicular to the fibers. This eliminates the need for horizontal cuts; just slice vertically and chop horizontally.
Prep
- Remove excess fat and tough cartilage from the chicken thigh, then cut into bite-sized pieces. Keep the skin on for extra flavor.
Prep
- Cut off 1cm of the tough woody ends of the asparagus, then slice into 1cm rounds. No need to peel if they are thin.
Heat Control
- Sauté the onion and garlic slowly over medium heat until translucent, taking care not to burn them.
Seasoning
- Season the chicken well with salt and pepper before sautéing.
Seasoning
- Adding a small amount of chicken bouillon powder adds depth and a professional umami flavor to home-cooked gratin.
Toppings
- Layer toppings in the order of cheese, panko, and cheese. The oil from the cheese soaks into the panko, making it extra crispy and fragrant.
Toppings
- Finish with chopped Japanese parsley, a drizzle of olive oil, and grated parmesan cheese to enhance the flavor.
Baking
- Bake at 210°C (410°F) for about 10 minutes, as home ovens lose heat easily. A toaster oven can be used as a substitute.

Ingredients for "Mixed Gratin with Rice Flour Bechamel Sauce"

16 items

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Riceflour 30g
Milk300g
Chickenthigh 1 piece
Shrimp1 pack
Shiitakemushrooms 2
Garlic2 cloves
Onion1
Butter2 tsp
Oliveoil 1 tbsp
Asparagus2 spears
Chickenbouillon powder a pinch
Saltand black pepper to taste
Shreddedmelting cheese to taste
Pankobreadcrumbs to taste
Parmesancheese to taste
Japaneseparsley to taste

How to Make "Mixed Gratin with Rice Flour Bechamel Sauce"

1
[Make the Bechamel Sauce] Add 30g of rice flour to 300g of cold milk and mix well until there are no lumps.
2
Transfer to a pot and heat over medium heat while stirring constantly. Once it boils, continue heating and stirring for about 1 minute to thicken.
3
Once the sauce is done, cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming, and set aside.
4
[Prepare the Ingredients] Crush and finely chop 2 cloves of garlic. Finely mince 1 onion by cutting perpendicular to the fibers (simply slice vertically, then chop horizontally).
5
Remove excess fat and tough cartilage from the chicken thigh, then cut into bite-sized pieces. Keep the skin on.
6
Cut the shrimp in half. Cut off 1cm of the tough woody ends of the asparagus, then slice into 1cm rounds.
7
[Sauté the Ingredients] Heat olive oil and butter in a pan. Sauté the onion and garlic over medium heat, seasoning with salt and black pepper, until translucent and fragrant.
8
Add the chicken thigh and sauté, seasoning well with salt and pepper.
9
Add the shrimp, shiitake mushrooms, and asparagus in that order. Once the shrimp changes color, add a small amount of chicken bouillon powder to boost the umami.
10
[Combine with Sauce] Once the ingredients are cooked through, add all of the prepared bechamel sauce to the pan. Mix well over medium heat until everything is fully combined.
11
[Assemble and Bake] Transfer the mixture to a baking dish. Layer the toppings in this order: melting cheese, panko breadcrumbs, and then more melting cheese.
12
Sprinkle with chopped Japanese parsley, drizzle with olive oil, and freshly grate a generous amount of parmesan cheese on top.
13
Bake in an oven preheated to 210°C (410°F) for about 10 minutes. Once golden brown, it is ready. (If you don't have an oven, a toaster oven can be used instead.)

Detailed Commentary on "Mixed Gratin with Rice Flour Bechamel Sauce"

* Content organized by topics from the video.

The Appeal of Easy Rice Flour Gratin

Today, we are introducing a Mixed Gratin made with rice flour that you can whip up whenever the craving strikes. Using rice flour is the key highlight of this recipe. We recommend it not just for those looking for a gluten-free option, but simply because making it with rice flour is incredibly easy. Even if you have failed at making bechamel sauce before, you absolutely won't fail with this method. For ingredients, prepare 30g of rice flour, 300g of milk, 1 chicken thigh, 1 pack of shrimp, 2 cloves of garlic, 1 onion, butter, olive oil, 2 asparagus spears, chicken bouillon powder, panko breadcrumbs, melting cheese, and Japanese parsley. If you omit the panko breadcrumbs, it becomes a completely gluten-free gratin, but today we are using them to prioritize deliciousness.

Foolproof Rice Flour Bechamel Sauce

Traditional bechamel sauce requires cooking flour in butter and slowly adding warm milk while whisking constantly to prevent lumps—a tedious and error-prone process. However, using rice flour completely changes the game. Simply add 30g of rice flour to 300g of cold milk (about a 10% ratio of flour to milk), mix well, transfer to a pot, and stir over medium heat. As it heats up, the starch in the rice flour gelatinizes, creating a natural thickness and creaminess. Since rice flour doesn't develop gluten like wheat flour, it won't get sticky or lumpy, resulting in a smooth, light sauce. Since the butter is added later in the cooking process, there's no need to sauté flour first. Once you learn this effortless method, you'll never go back.

A Family Story and an Onion Chopping Hack

Let's prepare the ingredients. First, crush and finely chop 2 cloves of garlic. Here, the chef shares a personal story. The chef's daughter loves gratin. When the chef appeared on the TV show 'Remote Chef,' they practiced giving remote cooking instructions to someone who isn't used to cooking by having the daughter make this gratin at home in 30 minutes. Next is cutting the onion, where the chef shares a professional hack. Unlike standard mincing, if you slice perpendicular to the onion's fibers, you don't need to make horizontal cuts first. Simply slice vertically and then chop horizontally to get perfectly minced onion. This highly efficient technique is easy to replicate at home.

Sautéing Ingredients to Bring Out Umami

Place the chopped onion and garlic in a pan with butter, olive oil, salt, and black pepper, and sauté over medium heat. The key is to cook them slowly without browning until the onion is translucent, sweet, and fragrant. While they sauté, prep the chicken thigh. Carefully remove excess fat and the tough cartilage behind the knee, then cut into bite-sized pieces. Keep the skin on as it adds great flavor. Once the onion has softened, lower the heat slightly and add the chicken to the pan. Season the chicken generously with salt and pepper as you sauté. At this point, the chef mused, 'Classic Western-style Japanese dishes are so delicious. Maybe I'll make piccata next time,' brainstorming ideas for future recipes.

Locking Ingredient Umami into the Sauce

Next, cut the shrimp in half. Cut off about 1cm of the tough ends of the asparagus, then slice into 1cm rounds. If the asparagus spears are thin, there is no need to peel them. Add the shrimp and asparagus to the pan, and sauté briefly until the shrimp changes color. As a secret ingredient, add a small pinch of chicken bouillon powder. This is a professional trick that dramatically elevates the flavor of home-cooked gratin. Once the ingredients are cooked through, add all of the prepared rice flour bechamel sauce to the pan. Stir gently over medium heat to combine, allowing the flavors of the ingredients and the sauce to meld. Once the sauce is warm and thoroughly coats the ingredients, the filling is ready.

The Golden Double-Cheese and Panko Topping

Transfer the cooked filling into oven-safe dishes. Today, we are dividing it into two portions, one of which is for the chef's daughter's dinner. The chef is very particular about the toppings, recommending a 'double-cheese' method: layering cheese, then panko breadcrumbs, and then more cheese. This allows the oils from the cheese to soak into the breadcrumbs, making them incredibly crispy and fragrant. To finish, sprinkle with chopped Japanese parsley, drizzle with olive oil, and grate a generous amount of parmesan cheese on top. Bake in an oven preheated to 210°C (410°F) for about 10 minutes. Since home ovens lose heat more easily than commercial ones, setting it to a slightly higher temperature of 210°C is key. If you don't have an oven, a toaster oven works just as well.

Tasting the Piping Hot Rice Flour Gratin

The gratin is baked to a beautiful, golden-brown perfection. As you scoop into it with a spoon, the cheese stretches beautifully, and the vibrant green of the asparagus stands out. One bite reveals the piping hot, creamy bechamel sauce and the rich flavors of chicken and shrimp filling your mouth. The rice flour sauce is not too heavy, offering a clean yet rich taste that makes you want to keep eating. While this version is a simple mixed gratin, adding macaroni or pouring it over butter rice to make a doria is highly recommended. The staff who tasted it raved, 'This is incredibly delicious!' Enjoy this easy, professional-quality rice flour gratin at home!

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