📝 About This Recipe
A beloved staple of Japanese 'Yoshoku' cuisine, this Macaroni Gratin is the ultimate comfort food found in family restaurants and home kitchens across Japan. It features tender macaroni, succulent shrimp, and earthy mushrooms enveloped in a silky, homemade Béchamel sauce, then topped with a golden, bubbly crust of cheese and panko. This dish perfectly marries Western techniques with a Japanese sensibility for balance and creamy textures, making it a nostalgic favorite for all ages.
🥗 Ingredients
Main Ingredients
- 150 grams Dried Macaroni (elbow or shell shape works best)
- 150 grams Medium Shrimp (peeled, deveined, and tails removed)
- 100 grams Chicken Thigh (cut into 1/2-inch bite-sized pieces)
- 1/2 large Yellow Onion (thinly sliced)
- 5 pieces White Button Mushrooms (thinly sliced)
- 1 tablespoon Unsalted Butter (for sautéing the protein and vegetables)
For the Béchamel Sauce
- 40 grams Unsalted Butter (approximately 3 tablespoons)
- 40 grams All-Purpose Flour (approximately 4-5 tablespoons)
- 500 ml Whole Milk (at room temperature or slightly warmed)
- 1 teaspoon Chicken Bouillon Powder (adds the signature Yoshoku savory depth)
- 1/2 teaspoon Salt and White Pepper (adjust to taste)
- 1 pinch Nutmeg (freshly grated if possible)
For the Topping
- 1 cup Shredded Mozzarella or Gruyère (a mix of both provides great melt and flavor)
- 2 tablespoons Panko Breadcrumbs (for a light, crispy Japanese-style crunch)
- 1 teaspoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Grease a large baking dish or four individual ramekins with a light coating of butter.
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2
Bring a large pot of salted water to a boil. Cook the macaroni for 1 minute less than the package instructions (al dente), as it will continue cooking in the oven. Drain and set aside.
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3
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the chicken pieces and cook until they change color, then add the shrimp and cook until just pink. Remove from the skillet and set aside.
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4
In the same skillet, add the sliced onions and mushrooms. Sauté until the onions are translucent and the mushrooms have softened, about 4-5 minutes.
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5
To make the white sauce, melt 40g of butter in a heavy-bottomed saucepan over low-medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to remove the raw flour taste, ensuring it doesn't brown.
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6
Gradually pour in the milk, about half a cup at a time, whisking constantly to ensure no lumps form. The sauce should become smooth and thick.
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7
Stir in the chicken bouillon powder, salt, white pepper, and nutmeg. Simmer gently for 2 minutes until the sauce is velvety and coats the back of a spoon.
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8
Add the cooked macaroni, chicken, shrimp, onions, and mushrooms into the white sauce. Stir gently to combine everything until the ingredients are thoroughly coated.
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9
Pour the mixture into your prepared baking dish. Spread it out evenly with a spatula.
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10
Sprinkle the shredded cheese evenly over the top, followed by a light dusting of panko breadcrumbs for that essential texture.
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11
Bake in the center of the oven for 15-20 minutes, or until the cheese is bubbling and the panko has turned a beautiful golden brown.
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12
Remove from the oven and let it rest for 5 minutes. Garnish with chopped parsley and serve hot while the cheese is still stretchy.
💡 Chef's Tips
For an extra silky sauce, use room temperature milk and whisk vigorously to prevent lumps. Don't overcook the shrimp in the skillet; they only need to be par-cooked as the oven heat will finish them perfectly. If you want a richer flavor, you can substitute a small portion of the milk with heavy cream. Japanese Macaroni Gratin often includes corn or peas; feel free to add 1/4 cup of frozen corn for a sweet pop of flavor. Always use white pepper instead of black pepper to maintain the pristine white appearance of the Béchamel sauce.
🍽️ Serving Suggestions
Serve with a side of crisp green salad tossed in a light ginger or sesame dressing. A warm bowl of Japanese Corn Potage (creamy corn soup) makes for a classic cafe-style lunch pairing. Accompany the dish with a glass of iced Oolong tea or a crisp dry white wine like Pinot Grigio. Steamed broccoli or asparagus spears on the side provide a nice color contrast and nutritional balance. For a complete Yoshoku feast, serve alongside a small portion of Japanese-style buttered pilaf.