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–+ servings
Cook Time 20 minutes
Servings 2
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Ingredients

  • 7.1 oz (200 g) Kabocha squash
  • 2 tbsp Bread Crumbs or Shredded cheese
  • 6.8 fl oz (200 ml) Soy milk or Milk
  • 1 tbsp ORGANIC MISO RED
  • 1 tbsp Cake flour
  • 1 tbsp Olive oil or Butter

Instructions

  • Cut Kabocha squash into bite-sized pieces.
  • Combine cake flour, olive oil or butter, ¼ of soy milk or milk (about 1.7 fl oz/ 50 ml) in a heat resistant bowl. Microwave it at 1200W for 15 seconds (Cooking time depends on the wattage of your microwave) and mix well with a whisk. Add the rest of soy milk or milk little by little into the bowl and mix.
  • Add Kabocha squash into the bowl (from step 2) and microwave it at 1200W for 4 minutes (Cooking time depends on the wattage of your microwave.) Combine miso into the bowl.
  • Transfer the Kabocha squash mixture (from step 3) into a baking dish and sprinkle bread crumbs or shredded cheese on top. Put it in a toaster oven and toast until golden brown.
    Tip: Miso󠄀 is added at the end to fully enjoy its aroma and richness. Instead of Kabocha squash, you can also use potatoes and taro for this dish.