Hello everybody, it is John, welcome to my 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 little bit unique. This will be really 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 popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Soy Milk and Kabocha Squash Gratin is something which I have loved my entire life. They’re nice and they look wonderful.

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

The ingredients needed to make Soy Milk and Kabocha Squash Gratin:

1. Take Kabocha squash
2. Make ready Onion
3. Prepare Bacon
4. Take pack Shimeji mushrooms
5. Make ready Processed soy milk (or milk)
6. Take Cake flour
7. Take Butter
8. Prepare each Soy sauce, dashi stock granules
9. Make ready Salt and pepper
10. Make ready Broccoli
11. Take Easy melt cheese
12. Get to garnish Parsley

This squash/pumpkin braised in milk—kabocha no miruku ni—is a dish that you could imagine in a lunchtime bento box or as a side dish to some grilled salmon or roast pork. It's a great vegetable dish for children, who love things sweet and creamy. Japanese pumpkin (also known as kabocha squash). Both butternut and kabocha squash provide lots of vitamin A and C to bolster your immune system, especially important during cold and flu season.

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.

So head to your local farmer's market and pick up some butternut and kabocha squash for the recipe I am sharing with you. 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. Find Kabocha Squash ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture Steamed Kabocha With Ginger-Soy Dressing. Life's not all about roasted vegetables.

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