Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, soy milk and kabocha squash gratin. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

This is one of my favorite ways to prepare Kabocha Squash, often sold as Chinese Pumpkin or some similar title. It tastes like a very aromatic pumpkin when. Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months.

Soy Milk and Kabocha Squash Gratin is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Soy Milk and Kabocha Squash Gratin is something that I have loved my entire life.

To begin with this particular recipe, we have to 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. Make ready 1/4 Kabocha squash
2. Take 1 Onion
3. Make ready 4 slice Bacon
4. Take 1 pack Shimeji mushrooms
5. Take 300 ml Processed soy milk (or milk)
6. Prepare 2 1/2 tbsp Cake flour
7. Get 1 tbsp Butter
8. Make ready 1 tsp each Soy sauce, dashi stock granules
9. Prepare 1 dash Salt and pepper
10. Make ready 1 Broccoli
11. Make ready 4 slice Easy melt cheese
12. Make ready 1 to garnish Parsley

Japanese pumpkin (also known as kabocha squash). 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.

The kabocha squash may look like it was dispensed from a dinosaur's ass, but it's really quite delicious, healthy and versatile. When kabocha is almost tender, add the liquid part of the coconut milk and bring to boil. 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. Break out of your butternut squash rut and give kabocha.

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