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1
For white sauce: For use in doria or gratin, 150 ml of milk per person is an adequate amount.
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2
Multiply the number of servings by 150 ml.
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3
The amount of the joshinko is 1 tablespoon flour for 100 ml of milk, so you can calculate the total amount to use from the amount of the milk.
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4
In a saucepan, add the milk and dissolve the joshinko and set it aside (see the Helpful Hints).
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5
Cook it over medium heat stirring well as the joshinko tends to sink to the bottom.
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6
Once the milk warms up, it thickens quickly, so keep an eye on the sauce and stir constantly.
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7
Once the sauce thickens, season it with salt and pepper and it is done.
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8
Pour the sauce over a doria or gratin ingredients, top it with cheese and bake it in the oven until golden brown.
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9
The taste of the sauce is subtle, but the doria or gratin filling have strong tastes and they go well together.
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10
My family has not noticed that the white sauce has changed.
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11
For stew or chowder: Follow your normal recipe with your favorite ingredients.
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12
Add water to barely cover the ingredients before seasoning it with salt and pepper.
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13
Dissolve the joshinko in the milk that is the same amount as the water added.
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14
Once the ingredients are cooked, add the milk & joshinko mixture, stir and cook until thickened, and it is done.
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15
This is a potato gratin.
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16
It is made in a 21 cm-sized large dish.
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17
It is a tad over-baked.
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18
This is individual-sized doria.
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19
This is a shrimp chowder.
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20
This is a cream stew.
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21
If you add some curry powder when you saute the vegetables, it becomes a curry flavored stew.
