Shrimp and Macaroni Gratin, Ebi Macaroni Gratin

Shrimp-and-Macaroni Gratin Ebi Macaroni Gratin

Winter is a gloomy time in Seattle and this year is no different.  This gray wet weather always has me craving something creamy and warm.  To some Macaroni and Cheese would be the ultimate comfort food but when I think about comfort food Shrimp and Macaroni Gratin is right at the top of my list.  I know it doesn’t sound very Japanese but it’s a very popular Yoshoku dish and a guilty pleasure of mine.

Shrimp and Macaroni Gratin, or Ebi Macaroni Gratin in Japanese, can usually be found in any Yoshoku restaurant in Tokyo and all over Japan.  When I was a schoolgirl growing up in Tokyo Shrimp and Macaroni Gratin was one of my favorite dishes to order at our local Kissaten, or Japanese-style coffee shop.  I think I like it better than Macaroni and Cheese because there is only a little cheese on top and not in the béchamel sauce.  I kind of like my white sauce left alone.

When we are in Tokyo we go to our local Yoshoku-ya (restaurants that specialize in Yoshoku cuisine) Edoya, only a five minute walk from our Azabujuban condo, for our Ebi Macaroni Gratin fix.  The last time I was back at our Tokyo home in October I visited Edoya the night before I returned to Seattle.  The Owner and his staff are so sweet and always make us feel right at home.  The restaurant is very small and the kitchen is so narrow I’m amazed that two people can stand in there let alone cook.  The Owner/Chef has been on many television shows and his food has graced several magazine covers.  His Shrimp and Macaroni Gratin was recently featured on one of my favorite Japanese cooking shows.  No surprise, it’s one of the best.

Recently I had such a craving It forced me to try and recreate the dish (with my own twist) at our home in Seattle.  After a couple of tries I think I got it just right.  When hubby was back here in Seattle a couple of weeks ago I made it for him so I could get his opinion.  When he took that first bite he said it was even better than Edoya.  I don’t know about that but it is pretty yummy and I think you will all enjoy this comforting dish.

Ingredients:  serves 6

White Sauce Ingredients:

4 cups whole milk
1 stick of unsalted butter
1/2 cup all-purpose flour
1 teaspoons sea salt
1/2 teaspoon fresh ground black pepper
1 teaspoon ground nutmeg

Other Ingredients:

1 pound of Shrimp, cut into 1-inch pieces
8 medium sized Shiitake Mushrooms, sliced
1 medium Yellow Onion, thinly sliced
1/2 pound cooked macaroni or penne pasta
1/2 cup of Fondue Mix cheese (a Gruyere and Swiss cheese mix or you can grate your own)
1/4 cup Parmesan Cheese
1/4 cup plain bread crumbs (I use Japanese Panko)
2 Tablespoon Olive Oil or your cooking oil of choice
2 Tablespoons softened Butter
1 teaspoon Salt
1 teaspoon Freshly Ground Black Pepper

Preheat the oven to 400 degrees F.

Bring a large pot of water to a boil with 1 tablespoon salt.  Add the macaroni and cook according to package directions.  Drain and set aside.

For the white sauce, bring the milk to a simmer in a saucepan.  Set aside.  Melt the stick of butter in another large saucepan.  Add the flour and cook for one minute over low heat, stirring constantly with a wooden spoon making sure the flour bubbles.  Slowly pour the hot milk into the butter-flour mixture while stirring.  Add one tablespoon salt, one teaspoon freshly ground black pepper and the nutmeg.  Cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes or until thick.  Set aside off the heat.

In a large sauté or frying pan add the olive oil.  When oil is hot add the onion and shiitake mushrooms and sauté until both are soft.  Add the shrimp and cook until light pink.  Season with one teaspoon each of salt and pepper.  Do not overcook the shrimp.

Add the shrimp mixture and cooked macaroni to the white sauce and mix well.  Pour the mixture into a 2-quart baking dish.  Top with the parmesan cheese, fondue mix cheese and bread crumbs and dot with the two tablespoons of softened butter.  Bake for 30 minutes or until the top is slightly brown and the cheese is gooey.  Serve immediately.

5.0 from 2 reviews
Shrimp and Macaroni Gratin, Ebi Macaroni Gratin
Serves: 6
 
Ingredients
  • White Sauce Ingredients:
  • 4 cups whole milk
  • 1 stick of unsalted butter
  • ½ cup all-purpose flour
  • 1 teaspoons sea salt
  • ½ teaspoon fresh ground black pepper
  • 1 teaspoon ground nutmeg
  • ----------------------------------------
  • Other Ingredients:
  • 1 pound of Shrimp, cut into 1-inch pieces
  • 8 medium sized Shiitake Mushrooms, sliced
  • 1 medium Yellow Onion, thinly sliced
  • ½ pound cooked macaroni or penne pasta
  • ½ cup of Fondue Mix cheese (a Gruyere and Swiss cheese mix or you can grate your own)
  • ¼ cup Parmesan Cheese
  • ¼ cup plain bread crumbs (I use Japanese Panko)
  • 2 Tablespoon Olive Oil or your cooking oil of choice
  • 2 Tablespoons softened Butter
  • 1 teaspoon Salt
  • 1 teaspoon Freshly Ground Black Pepper
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Bring a large pot of water to a boil with 1 tablespoon salt. Add the macaroni and cook according to package directions. Drain and set aside.
  3. For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt the stick of butter in another large saucepan. Add the flour and cook for one minute over low heat, stirring constantly with a wooden spoon making sure the flour bubbles. Slowly pour the hot milk into the butter-flour mixture while stirring. Add one tablespoon salt, one teaspoon freshly ground black pepper and the nutmeg. Cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes or until thick. Set aside off the heat.
  4. In a large sauté or frying pan add the olive oil. When oil is hot add the onion and shiitake mushrooms and sauté until both are soft. Add the shrimp and cook until light pink. Season with one teaspoon each of salt and pepper. Do not overcook the shrimp.
  5. Add the shrimp mixture and cooked macaroni to the white sauce and mix well. Pour the mixture into a 2-quart baking dish. Top with the parmesan cheese, fondue mix cheese and bread crumbs and dot with the two tablespoons of softened butter. Bake for 30 minutes or until the top is slightly brown and the cheese is gooey. Serve immediately.

 

Comments

  1. I can’t wait to try this recipe! : )

  2. Sounds wonderful!!

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  4. Chiharu A. says:

    Yes, very much like the Japanese gratin, although I have never been to Edoya. Made it for work pot luck and it was great. I also made doria out of it by pouring it over left-over jambalaya. My family loved it! It was a little on the salty side but definitely a keeper! Thank you for sharing!

    • Hello Chiharu! I glad you liked the recipe. Did you use unsalted butter and sea salt in the recipe? There’s only a small amount of salt in this recipe so I’m surprised it came out salty. Sometimes depending on the type of salt and cheese the taste will change slightly too. The Doria sounds wonderful! I’m working on a new Doria recipe and will be posting it soon. Thank you so much for your comment 🙂

  5. I’m sorry but this was way too salty for us and too much nutmeg&pepper. It would’ve been better if you reduce the salt,pepper, and nutmeg.

    • Oh that’s too bad but seasonings are a very personal taste. Everyone else who has made it thought the seasonings were just right. It also depends on the type of cheese you use too. I use a very mild cheese that is not salty at all. Hopefully you can try it again and adjust the seasonings to your taste.

  6. I think you have a mistake in your recipe. In step 3 you write “Add one tablespoon salt” shouldn’t that be one teaspoon?

    • No it’s not a mistake. Don’t forget it’s a whole casserole sized gratin and I use sea salt. Some comments had said they thought it was too salty but I think they used regular salt which is much more salty. As in any recipe everyone has a difference in taste when it comes to salt plus there are so many different types of salt. Please salt to your taste and start with a teaspoon if you’d like but I think you’ll find a teaspoon will not be enough for a gratin this size. You can always add more salt to taste before baking it too. Thank you for the comment. 🙂

    • I see what you’re talking about now sorry!! Yes I changed the recipe from 1 tablespoon sea salt to 2 teaspoons in the recipe (because of my previous comment to you & others saying it was too salty) but it wasn’t changed in the body of the recipe. Thank you for pointing that out to me! I will make that change.

  7. Yes I know thank you. It’s being changed. I still use one Tablespoon when I make it but I think with others not using sea salt & using regular salt (even though I say sea salt) and some used salted butter & not unsalted as the recipe states it was coming out too salty for them. Everyone has different tastes with salt 😊

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