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

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, braised young kabocha squash 炒嫩南瓜. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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.

Braised young Kabocha squash 炒嫩南瓜 is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Braised young Kabocha squash 炒嫩南瓜 is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must first 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 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. Prepare 1-2 garlic cloves, minced
  5. Get 2 TSP cooking wine
  6. Prepare Hot water
  7. Make ready to taste Salt and pepper
  8. Make ready 3 Tsp olive oil

Start with kabocha squash, which is in many markets right now. Start with kabocha squash, which is in many markets right now. 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.

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.

Transfer to a serving dish and garnish with the scallion greens. Simmered Kabocha Squash (Kabocha no Nimono) Simmered Kabocha with Shio Koji 南瓜の塩麹煮 • Just One Cookbook. Organic vegetable, delicious, rich, nutty and sweet. Can be used in multiple dishes including curries, soups, or desserts.

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