1 pound kabocha squash (alternatively you can use acorn squash)
1 tablespoon vegetable oil
2 tablespoons miso paste (any type is good)
2 tablespoons sake
2 tablespoons soy sauce
1 tablespoon mirin
2 tablespoons heavy cream
1 tablespoon sugar
1 egg yolk
1/2 cup shredded mozzarella
shredded Italian parsley (optional)
Instructions
heat up kitchen appliance to 400ºF.
Slice eggplant in 0.5 and employing a knife, score the within in little squares.
Slice kabocha in 0.5, scoop out the seeds and peel the skin off. Chop into bite size items.
in a very pan over high heat, add oil and place the eggplant skin facing down.
Cook for a couple of minute till skin is brown (3 to four minutes).
flip the eggplant over, add kabocha items and cook for one more 3- four minutes, till eggplant is tender. Transfer eggplant to a plate and go bite size items. Cook kabocha for one more 3-4 minutes, till tender.
In a bowl, combine fixings and miso paste till sleek. Add sake, soy sauce, mirin, cream and sugar. combine till sugar has dissolved.
Divide eggplant and kabocha items among two ramekins. Equally pour miso sauce into each ramekins. prime with chopped cheese.
place ramekins on a cookie receptacle and add concerning an in. of water to the receptacle. Bake for twenty five minutes.
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