Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, macrobiotic soy milk-simmered kabocha squash. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Macrobiotic Soy Milk-Simmered Kabocha Squash is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Macrobiotic Soy Milk-Simmered Kabocha Squash is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have macrobiotic soy milk-simmered kabocha squash using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Macrobiotic Soy Milk-Simmered Kabocha Squash:
- Prepare 150 grams Kabocha squash
- Take 100 ml Water
- Prepare 100 ml Soy milk
- Take 2 tsp Maple syrup
- Get 1 Salt
Instructions to make Macrobiotic Soy Milk-Simmered Kabocha Squash:
- Roughly cut the kabocha into pieces of your desired size, and peel a sliver of skin from all the edges of each cube.
- Put all of the ingredients into a pot and cook over a medium heat. Then reduce and simmer on low heat.
- Once the liquid has completely evaporated, turn off and let the flavors meld.
So that is going to wrap it up for this exceptional food macrobiotic soy milk-simmered kabocha squash recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
