Kabocha Soy Milk Gratin (Dairy-free)

Name: Kabocha Soy Milk Gratin (Dairy-free)
Cuisine: American
Ingredients: 1/4 Kabocha squash; 1 packet Shimeji mushrooms; 3 slice Bacon; 1 Garlic olive oil or olive oil; 180 ml Soy milk; 1 tsp Miso; 1 tsp Rice flour

cookpad.japan @cookpad_jp

I wanted to make a dairy-free gratin, so I gave it a try.

All the ingredients are already cooked through, so you only need to bake it in the oven until the surface starts to brown.
If you are not adding bacon, add a pinch of salt to the sauce in Step 3. Recipe by toumon

I wanted to make a dairy-free gratin, so I gave it a try.

cookpad.japan @cookpad_jp

I wanted to make a dairy-free gratin, so I gave it a try.

Saved

Ingredients

1/4Kabocha squash
1packet Shimeji mushrooms
3 sliceBacon
1Garlic olive oil or olive oil
180 mlSoy milk
1 tspMiso
1 tspRice flour

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Steps

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.