Vegan Japanese Cuisine: Taro & Soy Milk Gratin/Sato Imo & Tonyu Gratin

Still working on a whole bunch of simple and healthy recipes with taro, or sato imo/里芋 as they are called in Japan that should please my vegan and vegetarian friends!

This one is called “Taro & Soy Milk Gratin/里芋と豆乳グラタン”, or Sato Imo & Tonyu Gratin”
It is a very simple dish that should provide food with a filling sensation to vegans. Great for kids, too!

INGREDIENTS: for 1 plate/serving

-Taro/sato imo: 2
-Oil (of your choice): 3 tablespoons
-All-purpose Flour (of your choice):2 tablespoons
-Soy Milk: 1 cup/200 cc/ml
-Sweet white miso paste ( as you like)
-Tinned corn or freshly boiled corn (a you like)
-Panko/breadcrumbs (as you like)


-Peel the taro/sato imo, cut them in 1 cm thick slices and boil until soft. Drain.

-In a fry pan, heat the oil on a low-middle fire. Add flour and mix well with a spatula. Add soy milk and sweet white miso.

-Keep stirring. The mixture will eventually thicken. Lower the fire and keep stirring well until it has reached the thickness of a white/bechamel sauce for gratins.

-On an oven plate place the taro/sato imo. Pour the gratin sauce all over. Top with corn and breadcrumbs.

-Cook in oven (180 degrees Celsius) until it has attained the colour of your liking!


The picture above was taken before sprinkling the gratin with breadcrumbs.
You can use the same recipe with vegan pasta instead of the taro/sato imo!

Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless MamaFrank Fariello, , Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon

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