Kabocha Soy Milk Gratin (Dairy-free)
Kabocha Soy Milk Gratin (Dairy-free)

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, kabocha soy milk gratin (dairy-free). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Kabocha Soy Milk Gratin (Dairy-free) is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Kabocha Soy Milk Gratin (Dairy-free) is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook kabocha soy milk gratin (dairy-free) using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Kabocha Soy Milk Gratin (Dairy-free):
  1. Prepare 1/4 Kabocha squash
  2. Get 1 packet Shimeji mushrooms
  3. Take 3 slice Bacon
  4. Take 1 Garlic olive oil or olive oil
  5. Prepare 180 ml Soy milk
  6. Take 1 tsp Miso
  7. Make ready 1 tsp Rice flour
Instructions to make Kabocha Soy Milk Gratin (Dairy-free):
  1. Scrape off the dirty parts of the kabocha skin. Slice the kabocha squash thinly into pieces about 1 cm-thick. Put the pieces on a plate, cover lightly with plastic wrap, and microwave on high heat for 5 minutes.
  2. Coat a frying pan with olive oil and stir-fry the thin strips of bacon and shimeji mushrooms.
  3. Pour the soy milk into a small saucepan and turn the heat to very low. Dissolve the miso in it, add the rice flour, and mix well until thickened.
  4. Place the kabocha in a dish, top with the bacon and mushrooms, then pour on the milk sauce from Step 3. Bake in the oven at 180°C for 15 minutes.

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