Dear Mommy, hope you’re having an amazing day today. Now, we’re going to make a special dish, braised young kabocha squash 炒嫩南瓜. One of my favorites. This time, I am going to make it a bit unique. This will be really tasty.
Braised young Kabocha squash 炒嫩南瓜 is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Braised young Kabocha squash 炒嫩南瓜 is something which I have loved my entire life. They are nice and they look fantastic.
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. It tastes sweet and fragrant with tofu and veggie. Japanese Braised Kabocha Squash is an easy delicious side dish that reheats well.
To get started with this particular recipe, we have to 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 can achieve that.
The ingredients needed to make Braised young Kabocha squash 炒嫩南瓜:
- Make ready 2 cups thinly sliced kabocha squash
- Make ready 4-5 shishito peppers, sliced
- Prepare 1 small red pepper, sliced
- Make ready 1-2 garlic cloves, minced
- Get 2 TSP cooking wine
- Make ready Hot water
- Take to taste Salt and pepper
- Make ready 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.
Steps 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.
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. 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, Kabocha squash recipe. Kabocha has peaked my interesting lately.
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