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

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, braised young kabocha squash 炒嫩南瓜. It is one of my favorites. For mine, I will make it a bit tasty. This will be really 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. 《酱烧南瓜

Braised young Kabocha squash 炒嫩南瓜 is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Braised young Kabocha squash 炒嫩南瓜 is something which I’ve loved my entire life.

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

The tweaks I made were to halve the butter and include a generous pinch pinch of kosher. 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.

Instructions 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.

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 (/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. 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.

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