Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, braised young kabocha squash 炒嫩南瓜. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Braised young Kabocha squash 炒嫩南瓜 is one of the most well liked of recent trending meals in the world. It’s 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’ve loved my entire life. They are fine and they look wonderful.
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. Japanese Braised Kabocha Squash is an easy delicious side dish that reheats well.
To get started with this particular recipe, we have to prepare a few ingredients. You can have braised young kabocha squash 炒嫩南瓜 using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Braised young Kabocha squash 炒嫩南瓜:
- Make ready 2 cups thinly sliced kabocha squash
- Prepare 4-5 shishito peppers, sliced
- Make ready 1 small red pepper, sliced
- Prepare 1-2 garlic cloves, minced
- Get 2 TSP cooking wine
- Get Hot water
- Make ready to taste Salt and pepper
- Prepare 3 Tsp olive oil
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. Braising is one of our favorite ways to bring out the texture and flavor of winter squash.
Instructions to make Braised young Kabocha squash 炒嫩南瓜:
- Thinly slice kabocha squash. If seeds are tender enough, keep them.
- Remove pepper seeds and slice them. Mince garlic.
- Saute peppers in olive to release it's aroma for about 20 second. Add garlic and keep stir for 5 more seconds.
- Add squash and sauté for about a minute. Season them with salt and pepper.
- 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.
- Serve with rice, porridge, over pasta or in a flat bread.
With ginger, garlic, soy, and mirin (rice wine), the Chinese flavors in this braise make for a surprisingly versatile accompaniment to any main dish. 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, also referred to as Japanese pumpkin or kabocha squash, is a seasonal vegetable that peaks in the fall through winter. In Japanese cuisine, kabocha is a very traditional ingredient that often appears in everyday family meals and is used Ginger Soy Braised Tuna (Maguro No Nitsuke). Start with kabocha squash, which is in many markets right now.
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