Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, kabocha soy milk gratin (dairy-free). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Kabocha Soy Milk Gratin (Dairy-free) is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Kabocha Soy Milk Gratin (Dairy-free) is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have kabocha soy milk gratin (dairy-free) using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Kabocha Soy Milk Gratin (Dairy-free):
- Make ready Kabocha squash
- Make ready packet Shimeji mushrooms
- Get Bacon
- Get Garlic olive oil or olive oil
- Make ready Soy milk
- Make ready Miso
- Take 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.
So that’s going to wrap this up for this special food kabocha soy milk gratin (dairy-free) recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
