How to make Kata Robata's miso lobster macaroni and cheese at home

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How to make Kata Robata's miso lobster macaroni and cheese at home
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Owner/chef Manabu “Hori” Horiuchi’s take on macaroni gratin is certainly inspired,...

Another Japanese cheesecake shop is coming to Houston

Kata now sells about 150 miso lobster macaroni and cheese per week. Horiuchi says it's pretty filling and is best suited for 4 people. "It’s Southern comfort food, and a lot of people order it after their sushi. People love the addition of miso for the Japanese flavors. I really like it, too."3 cups macaroni pasta, cooked to al dente and chilled1/3 cup Parmigiano Reggiano, grated1/4 cup + 1 tablespoon white miso pasteMelt butter over medium heat in a saucepan. Stir in flour and seasonings and cook 2 minutes. Add heavy cream to the flour mixture a little bit at a time, whisking in after each addition.

Remove from heat and stir in the cheeses and the white miso paste, whisking until the sauce is smooth and melted. Combine the sauce and the pasta. Gently stir in the lobster meat and spread into a prepared dish. Sprinkle with the Panko breadcrumbs. Bake for 10-15 minutes of until bubbly and topping is golden brown. Finish with dried parsley flakes as a garnish

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