Kabocha Soy Milk Gratin (Dairy-free)

Kabocha Soy Milk Gratin (Dairy-free)

This is dairy-free, so it can be enjoyed by people with dairy allergies. The soy milk is so rich and creamy, that even people without allergies should also give it a try.


Kabocha squash
Shimeji mushrooms
1 packet
3 slices
Garlic olive oil or olive oil
as needed
Soy milk
180 ml
1 teaspoon
Rice flour
1 teaspoon


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.

Story Behind this Recipe

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