Recipe: Oishi Braised young Kabocha squash 炒嫩南瓜 For Vegan's Friend

Braised young Kabocha squash 炒嫩南瓜. Kabocha squash roasted and then braised in soy sauce, mirin, gochugaru, and sesame oil. Comforting, infused with flavor, and hearty. how to cook kabocha squash: You can peel and cut up the squash directly and braise it over the stove, but I like roasting it in the oven first to caramelize. Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima.

Japanese Braised Kabocha Squash is an easy delicious side dish that reheats well. Many of us boil, roast, steam or grill vegetables. Kabocha squash is a Japanese winter squash that has a similar texture and taste to butternut squash. You can Cook Braised young Kabocha squash 炒嫩南瓜 using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Braised young Kabocha squash 炒嫩南瓜

1. Lets Go Prepare 2 cups of thinly sliced kabocha squash.
2. What You needis 4-5 of shishito peppers, sliced.
3. What You needis 1 of small red pepper, sliced.
4. What You needis 1-2 of garlic cloves, minced.
5. It's 2 TSP of cooking wine.
6. It's of Hot water.
7. It's to taste of Salt and pepper.
8. Lets Go Prepare 3 Tsp of olive oil.

You can find this squash at Japanese markets and other Asian. 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. This braised kabocha squash recipe leads to a super satisfying, healthy, one-pan lunch or side dish. Bring squash, shallots, garlic, thyme, butter, vinegar, honey, a big pinch of salt, and ½ cup water to a boil in a large skillet.

Braised young Kabocha squash 炒嫩南瓜 instructions

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..

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. See more ideas about Kabocha squash, Squash recipes, Recipes. Creamy Kabocha Squash Noodles: These delicious and hearty noodles are made with blended squash plus a few simple ingredients. Start with kabocha squash, which is in many markets right now.