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Winter Warmer Tofu And Salmon Gratin

Winter Warmer Tofu And Salmon Gratin

  • serves 2
  • 60 minutes
  • spend

With winter coming soon and daylight getting shorter, you may have cravings for hearty and filling food. Giving a Japanese twist to gratin is a healthy move with added taste. The touch of dashi and miso gives a great new flavour to the combination of the melting tofu, salmon and vegetables.

A few basic ingredients, and a sprinkle of panko breadcrumbs for extra crispiness with grated cheese, are all you need to prepare a delicious gratin that will delight your guests or family.


• 150g Firm Tofu
• 100g Fresh Spinach
• 300g Salmon Fillet
• 1/2 Leek
• 2 tbsp Flour
• 1 tbsp Butter
• 1 tbsp Vegetable Oil
• 1/2 tsp Miso Paste
• 150ml Milk
• 1/2 tsp Bonito Stock Granules
• A pinch of Salt & Pepper
• 100g Mature Cheddar
• 25g Panko Breadcrumbs
• 1 tbsp Parmesan (optional)

Suggested Drink: Daiginjo Sake

How To Prepare

  1. Begin by wrapping the block of tofu in kitchen paper. Once done, heat in the microwave for about 1 and a half minutes in order to remove any excess water. Let it cool down and transfer the tofu to a new bowl, before mashing by hand or with a fork.

  2. Now boil your spinach for a few minutes and rinse with cold water, before cutting into pieces about 3 – 4cm long.

  3. Remove any bones from your salmon and cut it into chunks before seasoning with a bit of salt and pepper. Next, thinly slice your leek diagonally.

  4. Combine the salmon, spinach and leek in a bowl, and add the flour before mixing, so that everything gets evenly covered. Before proceeding to the next step, preheat your oven to 190°C.

  5. Grab your frying pan, add the butter and vegetable oil and choose a medium heat. Once the butter has melted, add the vegetable mixture and stir regularly, mixing with a wooden spoon.

  6. Once the salmon is cooked, add the mashed tofu, milk and bonito stock granules and miso to the pan. Once the liquid has thickened, let the mix simmer for 3 to 5 minutes whilst stirring constantly.

  7. Add the mix to a medium rectangular dish, or two small oven dishes and cover with cheese and panko breadcrumbs. Add the parmesan and a few extra knobs of butter if you wish and bake in the oven for 20 to 30 minutes.
    Once baked, let it cool down and enjoy with a glass of daiginjo sake to give an extra Japanese dimension to your meal.

Tips and Information

• In Japanese and Asian cuisine in general it’s common to diagonally or bias cut some vegetables. The reason behind this is not only a question of looks; cutting vegetables’ fibres diagonally makes them become more tender while cooking!
• You can add any vegetable you like to this recipe, including satoimo or even some slices of Japanese pumpkin.