1. Cook the pasta : bring water to a boil, stir in salt (1 tsp) and add the pasta. Cook the pasta according to the package directions. Drain well and set aside.
2. Heat 1 tbsp oil in a large frying-pan over medium heat. Add the onion and cook until wilted.
3. Add the butter in the pan and let it melt completely. Then add the flour to the mixture, stirring to combine with the onions.
4. Pour the milk gradually. Mix well each time. Once all the milk is incorporated, add shrimps and ham, mix well. Then add also the seasoning salt, sugar, heavy whipping cream and parmesan cheese, stirring frequently. Cook for a few minutes.
5. Finally, add the cooked pasta. Mix well.
6. Divide the mixture into each baking dish. Top with shredded cheese (of your choice), as much as you want, over the gratin.
7. Pre-heat the oven to 200℃. Bake the gratin for 15 min. Cover with alminium and bake 5 min more.
1. In a frying-pan, heat 1 tbsp vegetable oil and fry the chicken and then cauliflower. Cook for about 5 min or until chicken is slightly browned. Stir frequently to prevent burning. Add salt to season. Transfer to a baking dish. Set aside.
2. Making the sauce In a medium saucepan, heat the mayonnaise over medium-low heat until melted. Stir in the flour. Gradually pour the milk into the mixture, stirring continuously until the sauce has thickened. Add ingredient "A" to season.
3. Pre-heat the oven to 200℃.
4. Pour the sauce onto the chicken and cauliflower. Sprinkle the grated cheese onto the sauce.
5. Bake the gratin for about 40 mins or until browned.
1. In a frying-pan, heat 1 tbsp vegetable oil and fry garlic and ginger until fragrant. Add ground pork for about 2 mins, then add eggplant and napa cabbage, continue stir-frying until pork is no longer pink and vegetables are wilted.
2. Add ingredient "A" to season and cook for about 1 min, turn the heat to high and pour the diluted katakuriko to thicken the sauce. Let cool to room temperature. Set aside.
3. Preheat oven to 200℃ (390°F) degree.
4. Assemble the gratin : Spread meat sauce onto bottom of baking dish (casserole) and layer with gyoza wrapper. Sprinkle with ⅓ of the grated cheese. Repeat layers 2 or 3 times. Top with remaining meat sauce and sprinkle over the grated cheese.