Soy Milk and Kabocha Squash Gratin

Soy Milk and Kabocha Squash Gratin

You can't see the kabocha squash in the picture, but it's tucked underneath the gratin. A tender kaboch squash gratin with an easy, foolproof white sauce.

Ingredients: 4 servings

Kabocha squash
4 slices
Shimeji mushrooms
1 pack (100 g)
Processed soy milk (or milk)
300 ml
Cake flour
2 1/2 tablespoons
1 tablespoon
Soy sauce, dashi stock granules
1 teaspoon each
Salt and pepper
a small amount
to your liking
Easy melt cheese
4 slices
to garnish


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.

Story Behind this Recipe

I created this recipe to use up soy milk & kabocha squash.