Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, braised young kabocha squash 炒嫩南瓜. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
"Pumpkin/Squash" is rich in nutrition, and has the functions of detoxification, protecting gastric mucosa, helping digestion, preventing and treating diabetes, reducing blood sugar, preventing cancer and promoting growth and 素食料理Vegan《红烧茄子 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 roasted and then braised in soy sauce, mirin, gochugaru, and sesame oil.
Braised young Kabocha squash 炒嫩南瓜 is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Braised young Kabocha squash 炒嫩南瓜 is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook braised young kabocha squash 炒嫩南瓜 using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Braised young Kabocha squash 炒嫩南瓜:
- Take thinly sliced kabocha squash
- Get shishito peppers, sliced
- Get small red pepper, sliced
- Make ready garlic cloves, minced
- Prepare cooking wine
- Take Hot water
- Get Salt and pepper
- Get olive oil
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. 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.
Instructions 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.
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. 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. Nutty and dry like winter squash. Fruit setting similar to summer squash.
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