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Macaroni Gratin with Amazake

A recipe for classic macaroni gratin made with amazake. Melt butter and add flour, stirring well. Gradually add milk and amazake while mixing thoroughly to avoid lumps.

Cooking time: 40 minutes

Servings: (Serves 4)

  • Ingredients

    • Macaroni: 100g (3.5 oz)
    • Onion: 1 piece
    • Bacon: 100g (3.5 oz)
    • Garlic: 1 clove
    • Kojiya Satomura Amazake (made from rice and rice koji): 250ml (8.5 fl oz)
    • Milk: 200ml (6.8 fl oz)
    • Salt: 1 and 1/2 teaspoons
    • Butter: 40g (2.8 tablespoons)
    • Flour: 4 tablespoons
    • Consommé: a pinch
    • Melting cheese: as needed

  • Preparation

    • Boil the macaroni and set aside.
    • Thinly slice the onion, cut the bacon into small pieces, and thinly slice the garlic.
    • In a frying pan, add butter and heat until it melts and starts to foam. Add flour and stir well. Gradually add milk and amazake, stirring continuously to make a white sauce.
    • Sauté the garlic, bacon, and onion until cooked through, then add the macaroni and mix with the white sauce. Once it starts to boil, season with salt and consommé.
    • Transfer to a gratin dish, top with cheese, and bake at 200°C (392°F) for 15-20 minutes until golden brown.

Notes

If you cannot find amazake, you can substitute with a mixture of sweetened rice milk and a splash of sake, though the flavor will differ.

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