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1
Thinly slice the onion.
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2
Remove the stem of the shimeji mushrooms and tear into small pieces with your hands.
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3
Cut the potato into 1-cm cubes.
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4
You can use anything you like for the ingredients.
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5
Heat olive oil in a frying pan and fry the ingredients from Step 1 well.
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6
Cook the macaroni.
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7
Sprinkle the flour into the frying pan from Step 2, and continue frying until it is no longer floury.
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8
Then add the soy milk and dissolve in the white miso.
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9
Simmer on a low heat until it starts to thicken.
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10
Season with salt and pepper, add the cooked macaroni and stir.
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11
Pour into a heatproof dish.
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12
Top with cheese and panko to your liking.
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13
Bake for about 15 minutes in a 220C oven, and it's done when the cheese has melted.
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14
You could substitute the ingredients with whatever ingredients you like.
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15
This is made with onion, spinach, mushroom, and boiled egg.
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16
I topped mine with boiled eggs before adding the cheese.
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17
It's also great with onion, mushroom, and small shrimp.
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18
In my house, we like to use two different types of cheeses, or make it without any cheese at all.
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19
If you are using stock cubes instead of white miso, just add a little bit of salt.
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20
I use these bouillon stock cubes shown in the photo.
