Easiest Way to Make Tasty Braised young Kabocha squash 炒嫩南瓜

Braised young Kabocha squash 炒嫩南瓜. 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.

You can find this squash at Japanese markets and other Asian markets. Kabocha squash roasted and then braised in soy sauce, mirin, gochugaru, and sesame oil. Frequently used in Korean and Japanese cuisine, kabocha squash is green-skinned and similar to acorn squash but nuttier, starchier and more fine-textured, with a chestnut-like sweetness. You can cook Braised young Kabocha squash 炒嫩南瓜 using 8 ingredients and 6 steps. Here is how you cook that.

Ingredients of Braised young Kabocha squash 炒嫩南瓜

1. Prepare 2 cups of thinly sliced kabocha squash.
2. You need 4-5 of shishito peppers, sliced.
3. Prepare 1 of small red pepper, sliced.
4. You need 1-2 of garlic cloves, minced.
5. Prepare 2 TSP of cooking wine.
6. You need of Hot water.
7. Prepare to taste of Salt and pepper.
8. Prepare 3 Tsp of olive oil.

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. Simmered Kabocha with Shio Koji 南瓜の塩麹煮. This is a humble dish that highlights the texture of.

Braised young Kabocha squash 炒嫩南瓜 step by step

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..

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. Nutty and dry like winter squash. Fruit setting similar to summer squash.