Soy Milk and Kabocha Squash Gratin
Soy Milk and Kabocha Squash Gratin

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, soy milk and kabocha squash gratin. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months. You can keep the gratin simple with just kabocha or kabocha and macaroni, but I like throwing in some king oyster Have you tried this with soy milk? Quite unconventional but I'm cooking for a dairy allergy.

Soy Milk and Kabocha Squash Gratin is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Soy Milk and Kabocha Squash Gratin is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook soy milk and kabocha squash gratin using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Soy Milk and Kabocha Squash Gratin:
  1. Make ready 1/4 Kabocha squash
  2. Make ready 1 Onion
  3. Make ready 4 slice Bacon
  4. Make ready 1 pack Shimeji mushrooms
  5. Prepare 300 ml Processed soy milk (or milk)
  6. Take 2 1/2 tbsp Cake flour
  7. Make ready 1 tbsp Butter
  8. Make ready 1 tsp each Soy sauce, dashi stock granules
  9. Make ready 1 dash Salt and pepper
  10. Make ready 1 Broccoli
  11. Prepare 4 slice Easy melt cheese
  12. Take 1 to garnish Parsley

Japanese pumpkin (also known as kabocha squash). Soy sauce and butter is one of my favorite flavor combinations and when the weather gets colder, I like to combine it with one of my favorite squashes: sweet and intense kabocha. When roasted, the flavors all intensify and the texture becomes creamy and satisfying. Both butternut and kabocha squash provide lots of vitamin A and C to bolster your immune system, especially important during cold and flu season.

Steps to make Soy Milk and Kabocha Squash Gratin:
  1. Cut the kabocha squash into pieces. Microwave and place in a gratin dish.
  2. Mince the onion, and cut the bacon into 1 cm wide strips. Remove the stems from shimeji mushrooms, and separate.
  3. Heat the butter in a frying pan, and stir-fry the onion and bacon. When the onion becomes soft and wilted, add the shimeji mushrooms, and continue stir-frying.
  4. Add a small amount of salt and pepper, dashi stock granules, and cake flour, then continue stir-frying. When they are no longer floury, gradually add the soy milk.
  5. When the sauce becomes your desired consistency, swirl in the soy sauce from the edge of the pan. Stir briefly, and pour the sauce over the Step 1 kabocha squash.
  6. Decorate with boiled broccoli, and put easy melt cheese on top. Bake in a toaster oven until nicely browned. Sprinkle with parsley, and it's done.

So head to your local farmer's market and pick up some butternut and kabocha squash for the recipe I am sharing with you. This easy squash bake picks up flavor from a toasty layer of buttered cornbread. This is seasonal comfort food at its finest. Break out of your butternut squash rut and give kabocha (a.k.a. It has a vibrant orange flesh and dense, velvety texture that works equally well in.

So that’s going to wrap it up with this exceptional food soy milk and kabocha squash gratin recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!