Beautifully made, looks amazing! I love kabocha and gratins and this is perfect! One comment on your technique for making the white (Bechamel) sauce: after making/cooking the roux (butter & flour paste), add COLD milk, not hot, and add it all at once and whisk all to combine. It will blend perfectly as it begins to boil with no lumps :) I've been making these same types of sauces for decades without fail.
ナミ先生In Japan, since they don’t have big American government, well any toaster oven be able to crisp/ broil the topping or is there a certain type of toaster oven I should buy when I’m in Japan? ありがとうございます 🙏
love your videos are making me licking off my computer and phone screen and your videos are making me hungry and your videos makes me to get up do baking and cooking i am down with flu and cough plus iam going to india next sunday come back on 9th after i come back from india i am making your recipes love your videos if i cant find kabocha in my 3 local supermarkets i can use zucchini instead of kabocha Thanks Ramya
Zoe S they are actually really easy to prepare. The removal of the skin is not really required since it's soft and edible so you could save alot of time if you skip this step. ^^
I really hope this is like what I had at Tokyo Disneyland. It was soooo good!
Beautifully made, looks amazing! I love kabocha and gratins and this is perfect! One comment on your technique for making the white (Bechamel) sauce: after making/cooking the roux (butter & flour paste), add COLD milk, not hot, and add it all at once and whisk all to combine. It will blend perfectly as it begins to boil with no lumps :) I've been making these same types of sauces for decades without fail.
いつものようにすげーrecipeですなみさん!! 私はかぶちゃが大好きです!! そしてなみさんのsecret ingredientは面白かった!! ありがとう〜ございますそしてkeep it up!!😊いただきます
You're an amazing cook!
Nami-san, your kabocha gratin looks like the perfect comfort food. So beautiful and cozy! Thanks for your wonderful recipes!
I have to make this 👍
This just made me hungry! 😊
This looks amazing and healthy! I appreciate all of your hard work. Thank you!
Thank you for your kind words!
OH. MY. GOSH! Nami......That looks delicious! I will definitely try this recipe soon! Thank you for sharing! ❤️
Look so good. I can’t wait to try this recipe at home
Sounds so good! Kombocha is my fav squash
You’re amazing as always!
Looks delicious!
Wow delicious
素晴らしい！！❤❤
ありがとう！
ナミ先生In Japan, since they don’t have big American government, well any toaster oven be able to crisp/ broil the topping or is there a certain type of toaster oven I should buy when I’m in Japan? ありがとうございます 🙏
love your videos are making me licking off my computer and phone screen and your videos are making me hungry and your videos makes me to get up do baking and cooking i am down with flu and cough plus iam going to india next sunday come back on 9th after i come back from india i am making your recipes love your videos if i cant find kabocha in my 3 local supermarkets i can use zucchini instead of kabocha Thanks Ramya
Hope you feel better soon and enjoy the gratin! :)
Welcome back.
Would this work with almond milk?
The miso is a good touch. How easy is it to buy the King Oyster mushrooms?
3-4 min at what temperature please ? Thank you
This looks wonderful, but I wonder how big the Kabocha is. How many pounds should it be, please? Thanks.
Yummmmmm!!! I love Japanese gratin and kabocha is my favorite! ❤️
Nami-san, you have beautiful hands! :P
oishisou!!!
why the 2mins of microwave?
manwindu101 I think it's to soften it up a little bit
Makes it easier to cut. 4 minutes for a whole squash.
your so beautiful mani-san
This looks amazing but there's so much work on the kabocha 😓
Zoe S they are actually really easy to prepare. The removal of the skin is not really required since it's soft and edible so you could save alot of time if you skip this step. ^^
This just made me hungry! 😊