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

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, braised young kabocha squash 炒嫩南瓜. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Braised young Kabocha squash 炒嫩南瓜 is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Braised young Kabocha squash 炒嫩南瓜 is something that I have loved my entire life. They’re nice and they look fantastic.

Japanese Braised Kabocha Squash is an easy delicious side dish that reheats well. Kabocha squash is a Japanese winter squash that has a similar texture and taste to butternut squash. You can find this squash at Japanese markets and other Asian markets.

To begin with this recipe, we have to prepare a few ingredients. You can cook braised young kabocha squash 炒嫩南瓜 using 8 ingredients and 6 steps. Here is how you cook it.

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

With ginger, garlic, soy, and mirin (rice wine), the Chinese flavors in this braise make for a surprisingly versatile accompaniment to any main dish. Start with kabocha squash, which is in many markets right now. Start with kabocha squash, which is in many markets right now. Add stock, soy sauce, mirin and sugar.

Instructions 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.

From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Also called the kabocha squash, this Japanese pumpkin has the sweetest flavor with a rich, fluffy texture Just like a regular pumpkin, kabocha squash is extremely versatile - it can be braised in stews and. 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. Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more. Sign up for our new weekly newsletter, ThePrep, for inspiration and support for all.

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