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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, soy milk and kabocha squash gratin. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Soy Milk and Kabocha Squash Gratin is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Soy Milk and Kabocha Squash Gratin is something that I’ve loved my whole life.

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.

To begin with this 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 that.

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

With ginger, garlic, soy, and mirin (rice wine), the Chinese flavors in this braise make for a surprisingly versatile accompaniment to any main dish. Sweet and tender roasted squash seasoned with the modern Japanese combination of soy sauce and butter with a sprinkling of shichimi togarashi, a Japanese seven spice blend. Both butternut and kabocha squash provide lots of vitamin A and C to bolster your immune system, especially important during cold and flu season. So head to your local farmer's market and pick up some butternut and kabocha squash for the recipe I am sharing with you.

Instructions 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.

When kabocha is almost tender, add the liquid part of the coconut milk and bring to boil. The kabocha squash may look like it was dispensed from a dinosaur's ass, but it's really quite delicious, healthy and versatile. Pieces of sweet kabocha squash and eggplant break down into the coconut-milk-based sauce. This easy squash bake picks up flavor from a toasty layer of buttered cornbread. This is seasonal comfort food at its finest.

So that’s going to wrap it up with this special food soy milk and kabocha squash gratin recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!