Spinach Leaf and Satoimo (Japanese Potato) Sauce Gratin Dish Caption: (There is a slight accent of curry flavoring

g to this dish. The satoimo present in the dish provides the sauce with a moderate thickness.) Dish Note: Satoimo are hard to come by in the States possibly, so either potato starch or regular potatoes can be used for this recipe if you wish. Although, my friend said that the Farmer's Market might actually have Satoimo so you might have to do a little digging. Ingredients: 1/3 (1/3 bundle of spinach leaves) 1/2 (Mushrooms (caps are fine) 1/2 pack) (1 teaspoon of Olive Oil) (A small amount of salt) (Satoimo Sauce Recipe) (3 skinned Satoimo) (1 cup of soy milk)

(1 teaspoon of curry powder) 1/2 (1/2 teaspoon of salt)

Boil the spinach leaves in salt water. Then, in a pre-prepared ice bath let them soak for a few seconds before straining them or drying, whichever you prefer, before cutting them into finely. In a frying pan, heat up olive oil first. Then, add the mushroom (caps) quickly and saut them, while adding salt to season them. Now onto the Satoimo sauce. Blend all of the ingredients until they are smooth in either a mixer or a food processor (whichever you prefer). 220C 12 Pour the mushrooms from step two into a heat-resistant pan before mixing in the Satoimo mixture from step three. Add the spinach leaves to top or mix them in. It's really your own personal preference. Then in a 428 F(220C) oven let the delicious looking casserole bake for a maximum of twelve minutes or until golden brown. Bon apptit!