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Kabocha gratin with white miso

Ingredients (4 people)

  • 1/2 Kabocha (or pumpkin, squash, etc)
  • 2 onions
  • 4 tablespoons of sesame oil
  • 2 tablespoons of cornstarch
  • Salt, pepper
  • 2 cups of skimmed or semi-skimmed milk
  • White sesame
  • 2 tablespoons of white miso
  • Grated gruyere cheese
  • Grated parmesan cheese
  • 2 eggs


1. Preheat the oven to 230°C and turn on the grill.

2. Empty the squash and peel it. It will be easier to do so after cutting the squash in 4 parts. Put it in the microwave for 3-4 minutes to soften it and cut in dice. Cut the onion thinly.

3. In a frying pan, heat up the sesame oil. Cook the onions, add the cornstarch and mix well. Once the onions become translucent, turn off the heat and add the milk and mix well. Add white miso and sesame and combine everything on low heat. Add salt and pepper and set aside.

4. Butter the bottom of an oven safe dish, add the diced squash and the white miso batter. Bake in the oven for 230°C for approximately 20 minutes, until it is golden brown.

This recipe can be made with any type of squash, such as pumpkin, squash, potimarron etc.

Enjoy !