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    Shrimp Au Gratin えびグラタン

    Kamaboko (Fish Cake) Gratin (Low-Carb Recipe) かまぼこグラタンの作り方 – OCHIKERON – CREATE EAT HAPPY



    Kamaboko (Fish Cake) Gratin (Low-Carb Recipe) かまぼこグラタンの作り方 – OCHIKERON – CREATE EAT HAPPY

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    Low-carb gratin without macaroni 😉

    The texture of Shimeji and Kamaboko is just like Macaroni!!!

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    Kamaboko (Fish Cake) Gratin

    Difficulty: Easy
    Time: 1 hr
    Number of servings: 15×20cm (6×8inch) pie dish

    Ingredients:
    150g (5.3oz.) Kamaboko (fish cake)
    150g (5.3oz.) chicken thigh *or shrimp/seafood mix if you like
    100g (3.5oz.) onion
    200g (7.0oz.) Shimeji mushrooms
    1 tbsp. butter
    2 tbsp. flour
    100ml water
    200ml soy milk
    1/2 consomme cube (or powder)
    salt and pepper
    pizza cheese
    grated parmesan cheese

    Directions:
    1. Remove the skin from the chicken, cut into chunks, and season with salt and pepper. Slice the onion. Break Shimeji mushrooms into pieces. Thinly slice Kamaboko.
    2. Heat butter in a pot then stir-fry the chicken, onions, and Shimeji until cooked.
    3. Mix in flour.
    4. Add water, soy milk, and consomme cube, then simmer until the sauce thickens.
    5. Add Kamaboko and season with salt and pepper.
    6. Transfer to a pie dish, sprinkle with pizza cheese and parmesan cheese.
    7. Bake in the oven at 250C (482F) / gas oven to 230C (446F) / or you can use a toaster oven, for about 10 minutes, just until golden brown on top.

    FYI: Macaroni Gratin (マカロニグラタン)

    レシピ（日本語）
    http://cooklabo.blogspot.jp/2016/01/blog-post_22.html
    ———————————

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    View 38 Comments

    38件のコメント

    1. @rianmilit on

      Now this is the type of recipes I love watching, thanks for such a delicious dish idea! I missed these so much.

    2. @KenshinXRikku on

      Oh you're killing me! That girl is just to adorable! 😩 I'm so jealous that I can't live in Japan….. Or at least visit………..
      Also the food looked really delicious and that's coming from someone who doesn't care all to much for mushrooms lol…

    4. @Bensmama1 on

      yummy!! I will make this for my family! and your baby daughter is so cute. ❤ I can tell you guys are enjoying her sooo much! 👪

    16. @offthesidelines on

      for those of you who can't find kamaboko but have access to some Asian grocery stores – more specifically Chinese, Japanese, Korean or any South East Asian ones – you can still get other type of fishcakes there! each country have their own version(s) and while the taste/appearance might vary, trying them would be a good way for you to find what you like (or don't like). if not, I think crabstick (the fake red & white crab thing that's often from pollack, a type of fish) could also be a good replacement.

    27. @anlynguyen3502 on

      Is there anyway you can put your recipe measurements in cups as well? It's hard for me to try any of your recipes because it's in grams.

    30. @anukaenkhune on

      She is really adorable (not as cute as my baby brother cough), but those shoes look really unsafe. I know walking with shoes is difficult for her age but those humongous bumps on the front look like serious tripping hazzards.

    31. @AmberGraves80 on

      That looks so good! I bet it would be good with a nice side salad, fresh bread and a little white wine. Mmmm, I am so going to try this!

    37. @alinelaura7714 on

      I finally got some use to that kamaboko that was left for dead! Yes! And it looks soooo good! I'll make it for lunch today, but without the parmesan (It's too bitter in my tongue xD)