Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a special dish, macrobiotic soy milk-simmered kabocha squash. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Macrobiotic Soy Milk-Simmered Kabocha Squash is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Macrobiotic Soy Milk-Simmered Kabocha Squash is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must 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:
- Get 150 grams Kabocha squash
- Take 100 ml Water
- Make ready 100 ml Soy milk
- Make ready 2 tsp Maple syrup
- Take 1 Salt
Steps 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 special food macrobiotic soy milk-simmered kabocha squash recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
