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.
Coat a frying pan with olive oil and stir-fry the thin strips of bacon and shimeji mushrooms.
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.
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.
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.