Tofu Miso Cream Gratin (เต้าหู้ซอสครีมมิโสะอบชีส)

1.Pad the silken tofu dry with a paper towel. Place it on a rack and gently press with a flat tray for about 15 minutes to remove as much moisture as possible. Cut the tofu into cubes.

2.For the sauce, Mix the miso with 2 tablespoons of milk until smooth, then combine with the remaining milk.

3.In a saucepan, melt the butter, then add the flour, stirring continuously with a whisk until the flour is cooked through. Gradually add the milk mixture in two parts, stirring constantly until the sauce thickens. Season with concentrated dashi stock and stir until the sauce reaches the desired consistency. Remove from heat.

4.Add 10 g of mozzarella cheese to the sauce and stir until melted. Gently fold in the tofu and wakame seaweed, then transfer the mixture to an oven-safe dish. Sprinkle the remaining mozzarella cheese on top.Bake at 200°C for 5 minutes or until the cheese is golden and bubbly.

5.Garnish with seaweed and katsuobushi before serving.