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This recipe is perfect for cold winter days.

Savour perfectly creamy and silky gratin with a twist of Atsuba-Aosa’s subtle bitterness.

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Ingredients (1 serving):

• SEA VEGETABLE: Atsuba-Aosa: a small handful
• Onion: 1/2
• Chicken thigh meat: 100g
• Mushrooms: a handful
• Plain flour: 10g
• Butter: 10g
• Milk: 100g
• Cheese: to taste
• Salt: to taste (about two pinches)
• Pepper: to taste

How to:

1. Chop the ingredients (slice the onion thinly and cut the chicken into bite-sized pieces).
2. Place the butter, onion and a pinch of salt in a saucepan and cook over a medium heat.
3. Once the onion has become translucent, add the chicken and mushrooms and cook for another 5 minutes.
4. Turn off the heat, add the flour to the saucepan and stir until it is fully incorporated.
5. Return the pan to a medium heat, add the milk in three batches, stirring well after each addition until the mixture thickens.
6. Turn off the heat, add the Atsuba-Aosa and stir to combine, then season to taste with salt and pepper.
7. Spoon the mixture from step 6 into a dish, top generously with cheese and bake in an oven at 200°C for about 10 minutes.
8. Finish with a sprinkling of pepper and serve.