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Soy Milk and Kabocha Squash Gratin
Soy Milk and Kabocha Squash Gratin

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We hope you got insight from reading it, now let’s go back to soy milk and kabocha squash gratin recipe. You can have soy milk and kabocha squash gratin using 12 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Soy Milk and Kabocha Squash Gratin:
  1. You need 1/4 Kabocha squash
  2. You need 1 Onion
  3. Get 4 slice Bacon
  4. You need 1 pack Shimeji mushrooms
  5. You need 300 ml Processed soy milk (or milk)
  6. Take 2 1/2 tbsp Cake flour
  7. Use 1 tbsp Butter
  8. Get 1 tsp each Soy sauce, dashi stock granules
  9. Take 1 dash Salt and pepper
  10. Get 1 Broccoli
  11. Prepare 4 slice Easy melt cheese
  12. Get 1 to garnish Parsley
Steps to make Soy Milk and Kabocha Squash Gratin:
  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 it's done.

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