Recipe: Perfect Soy Milk and Kabocha Squash Gratin

Recipe: Perfect Soy Milk and Kabocha Squash Gratin Delicious, fresh and tasty.

Soy Milk and Kabocha Squash Gratin. 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.

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).

You can have Soy Milk and Kabocha Squash Gratin using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Soy Milk and Kabocha Squash Gratin

1. It’s 1/4 of Kabocha squash.

2. It’s 1 of Onion.

3. You need 4 slice of Bacon.

4. Prepare 1 of pack Shimeji mushrooms.

5. It’s 300 ml of Processed soy milk (or milk).

6. You need 2 1/2 tbsp of Cake flour.

7. It’s 1 tbsp of Butter.

8. You need 1 tsp of each Soy sauce, dashi stock granules.

9. It’s 1 dash of Salt and pepper.

10. It’s 1 of Broccoli.

11. Prepare 4 slice of Easy melt cheese.

12. Prepare 1 of 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.

Soy Milk and Kabocha Squash Gratin step by step

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 its 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.