In the cold season, hot dishes with white sauce taste better. Today, Chef Seiji “Waka” Waka-bayashi of bushi-tei, a popular French restaurant in San Francisco’s Japantown, introduces hot kabocha squash gratin with hot white sauce.
Ingredients (serves four)
Kabocha squash (ones from Hokkaido are the best).....1/2
Onion...1/2
Bacon...3 slices
Olive oil.....50 CC (3 tbsp.)
Butter.....30 g (2 tbsp.)
Flour.....40 g (2/5 cup)
Milk.....2~2 1/2 cup
Shredded cheese.....1 ounce
Salt and pepper.....to taste
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