Braised young Kabocha squash 炒嫩南瓜. 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. 《酱烧南瓜
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. You can have 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
- Prepare 2 cups of thinly sliced kabocha squash.
- It’s 4-5 of shishito peppers, sliced.
- You need 1 of small red pepper, sliced.
- Prepare 1-2 of garlic cloves, minced.
- It’s 2 TSP of cooking wine.
- It’s of Hot water.
- It’s to taste of Salt and pepper.
- You need 3 Tsp of 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. Transfer to a serving dish and garnish with the scallion greens. Start with kabocha squash, which is in many markets right now. Start with kabocha squash, which is in many markets right now.
Braised young Kabocha squash 炒嫩南瓜 step by step
- 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..
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 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. 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.