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

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, braised young kabocha squash 炒嫩南瓜. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Braised young Kabocha squash 炒嫩南瓜 is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Braised young Kabocha squash 炒嫩南瓜 is something that I have loved my whole life.

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. 《酱烧南瓜 Roasted Kabocha Squash With Soy Sauce》 无水烧南瓜，咬上一口， 香糯甘甜。简单的原料，简单的烧制，几分钟后，冒着热气和香气的美味由此而生。 Roasted the squash without water, take a bite.

To get started with this 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:
  1. Prepare 2 cups thinly sliced kabocha squash
  2. Get 4-5 shishito peppers, sliced
  3. Prepare 1 small red pepper, sliced
  4. Prepare 1-2 garlic cloves, minced
  5. Get 2 TSP cooking wine
  6. Get Hot water
  7. Take to taste Salt and pepper
  8. Get 3 Tsp olive oil

The tweaks I made were to halve the butter and include a generous pinch pinch of kosher. Simmered Kabocha with Shio Koji 南瓜の塩麹煮. This is a humble dish that highlights the texture of. 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:
  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.

With ginger, garlic, soy, and mirin (rice wine), the Chinese flavors in this braise make for a surprisingly versatile accompaniment to any main dish. Start with kabocha squash, which is in many markets right now. Start with kabocha squash, which is in many markets right now. This Spiced Kabocha Squash And Olive Oil Cake With Olive Oil Glaze And Toasted Pumpkin Seeds recipe is featured in the Pumpkin, Squash, and Sweet Potato Desserts feed along with many more. [Homemade] Braised Pork Ramen with baked kabocha squash. Japanese Pumpkin Kabocha is one of the most seasonal, nutritious and economical foods you can buy from September to November in Japan.

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