Recipe of Perfect (Light Nagaimo au Gratin) Easy and Healthy Recipe No. 2

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, (light nagaimo au gratin) easy and healthy recipe no. 2. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Add light soy sauce into the nagaimo and mix some more. Pour the nagaimo on top, and sprinkle on a liberal amount of cheese. Thinly slice the onion lengthwise along the grain. Heat the olive oil in a frying pan.

To get started with this recipe, we have to first prepare a few ingredients. You can have (light nagaimo au gratin) easy and healthy recipe no. 2 using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make (Light Nagaimo au Gratin) Easy and Healthy Recipe No. 2:

1. Prepare 150 grams Grated nagaimo
2. Get 1 Egg
3. Get 1/4 Onion
4. Get 60 grams King oyster mushrooms (or your choice of mushrooms)
5. Get 2 Wiener sausages
6. Make ready 1 tbsp Usukuchi soy sauce
7. Get 1 Salt and pepper
8. Make ready 1 Easy melting cheese
9. Get 1 tsp Olive oil

Add the chicken broth and bring to a boil. Line the bottom of the pan with parchment paper and oil the paper. Arrange an overlapping layer of potato. Thinly slice the onion lengthwise along the grain.

Instructions to make (Light Nagaimo au Gratin) Easy and Healthy Recipe No. 2:

1. Thinly slice the onion lengthwise along the grain. Chop up the Wiener sausages into 1-cm thick pieces.
2. Heat the olive oil in a frying pan. Add the shredded mushrooms and the mixed ingredients from Step 1 and quickly sauté. Season with salt and pepper.
3. Grate the nagaimo. Add the beaten eggs and mix well until very thick and sticky.
4. Add light soy sauce into the nagaimo and mix some more.
5. Transfer the mixed ingredients from Step 2 into a heatproof dish. Pour the nagaimo on top, and sprinkle on a liberal amount of cheese. Bake in an oven or toaster oven until the surface is browned.

Arrange an overlapping layer of potato. Thinly slice the onion lengthwise along the grain. Tabbouleh (also spelled tabouli) is a super fresh herb and. The main difference between scalloped potatoes and au gratin potatoes is the cheese. Both dishes consist of thinly sliced potatoes baked in a shallow dish covered in a cream sauce and sometimes breadcrumbs, which is then browned to give it a crispy crust.

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