Easiest Way to Prepare Speedy Soy Milk and Kabocha Squash Gratin
Hey everyone, it's Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, Simple Way to Prepare Favorite Soy Milk and Kabocha Squash Gratin. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Soy Milk and Kabocha Squash Gratin, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Soy Milk and Kabocha Squash Gratin delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Soy Milk and Kabocha Squash Gratin is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few ingredients. You can have Soy Milk and Kabocha Squash Gratin using 12 ingredients and 6 steps. Here is how you can achieve it.
I created this recipe to use up soy milk & kabocha squash.
It's also delicious if you use pork instead of bacon. You can substitute processed soy milk with milk. You can also add boiled macaroni if you prefer. Recipe by Haryarya
Ingredients and spices that need to be Make ready to make Soy Milk and Kabocha Squash Gratin:
- 1/4 Kabocha squash
- 1 Onion
- 4 slice Bacon
- 1 pack Shimeji mushrooms
- 300 ml Processed soy milk (or milk)
- 2 1/2 tbsp Cake flour
- 1 tbsp Butter
- 1 tsp each Soy sauce, dashi stock granules
- 1 dash Salt and pepper
- 1 Broccoli
- 4 slice Easy melt cheese
- 1 to garnish Parsley
Steps to make Soy Milk and Kabocha Squash Gratin
- Cut the kabocha squash into pieces. Microwave and place in a gratin dish.
- Mince the onion, and cut the bacon into 1 cm wide strips. Remove the stems from shimeji mushrooms, and separate.
- 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.
- 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.
- 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.
- 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.
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