Braised young Kabocha squash 炒嫩南瓜
Braised young Kabocha squash 炒嫩南瓜

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, braised young kabocha squash 炒嫩南瓜. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America. 《酱烧南瓜 Roasted Kabocha Squash With Soy Sauce》 无水烧南瓜，咬上一口， 香糯甘甜。简单的原料，简单的烧制，几分钟后，冒着热气和香气的美味由此而生。 Roasted the squash without water, take a bite.

Braised young Kabocha squash 炒嫩南瓜 is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Braised young Kabocha squash 炒嫩南瓜 is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have braised young kabocha squash 炒嫩南瓜 using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Braised young Kabocha squash 炒嫩南瓜:
  1. Get 2 cups thinly sliced kabocha squash
  2. Take 4-5 shishito peppers, sliced
  3. Get 1 small red pepper, sliced
  4. Prepare 1-2 garlic cloves, minced
  5. Get 2 TSP cooking wine
  6. Prepare Hot water
  7. Take to taste Salt and pepper
  8. Prepare 3 Tsp olive oil

Braising is one of our favorite ways to bring out the texture and flavor of winter squash. With ginger, garlic, soy, and mirin (rice wine), the Chinese flavors in this braise make for a surprisingly versatile accompaniment to any main dish. Simmered Kabocha with Shio Koji 南瓜の塩麹煮. This is a humble dish that highlights the texture of.

Steps to make Braised young Kabocha squash 炒嫩南瓜:
  1. Thinly slice kabocha squash. If seeds are tender enough, keep them.
  2. Remove pepper seeds and slice them. Mince garlic.
  3. Saute peppers in olive to release it's aroma for about 20 second. Add garlic and keep stir for 5 more seconds.
  4. Add squash and sauté for about a minute. Season them with salt and pepper.
  5. Add wine and hot water to cover them all. Cook on high heat to braise the squash. Add more water if needed. Mine become tender after 5 minutes. Taste and adjust seasoning.
  6. Serve with rice, porridge, over pasta or in a flat bread.

This braised kabocha squash recipe leads to a super satisfying, healthy, one-pan lunch or side dish. Really easy and relatively quick for a winter squash recipe and the end result will knock your socks off. The tweaks I made were to halve the butter and include a generous pinch pinch of kosher. Nutty and dry like winter squash. Fruit setting similar to summer squash.

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