Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, kabocha soy milk gratin (dairy-free). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Kabocha Soy Milk Gratin (Dairy-free) is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Kabocha Soy Milk Gratin (Dairy-free) is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have kabocha soy milk gratin (dairy-free) using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Kabocha Soy Milk Gratin (Dairy-free):
- Prepare 1/4 Kabocha squash
- Take 1 packet Shimeji mushrooms
- Prepare 3 slice Bacon
- Take 1 Garlic olive oil or olive oil
- Prepare 180 ml Soy milk
- Make ready 1 tsp Miso
- Prepare 1 tsp Rice flour
Instructions to make Kabocha Soy Milk Gratin (Dairy-free):
- 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.
- Coat a frying pan with olive oil and stir-fry the thin strips of bacon and shimeji mushrooms.
- 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.
- 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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