How to Make Appetizing Braised young Kabocha squash 炒嫩南瓜

Braised young Kabocha squash 炒嫩南瓜. 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. Japanese Braised Kabocha Squash is an easy delicious side dish that reheats well.

This braised kabocha squash recipe leads to a super satisfying, healthy, one-pan lunch or side dish. Bring squash, shallots, garlic, thyme, butter, vinegar, honey, a big pinch of salt, and ½ cup water to a boil in a large skillet. This vegan Taiwanese Braised Kabocha Squash with Ginger can be served as a stand alone dish or a hearty addition to congee, rice or sautéed greens. You can cook Braised young Kabocha squash 炒嫩南瓜 using 8 ingredients and 6 steps. Here is how you achieve 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. You need 1 of small red pepper, sliced.
4. It's 1-2 of garlic cloves, minced.
5. Prepare 2 TSP of cooking wine.
6. It's of Hot water.
7. It's to taste of Salt and pepper.
8. You need 3 Tsp of olive oil.

The recipe we have today is a braised dish with a Taiwanese inspired sweet and salty flavor with just a bit of zing from the addition of fresh ginger. It tastes sweet and fragrant with tofu and veggie. 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.

Braised young Kabocha squash 炒嫩南瓜 instructions

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..

Soy-braised kabocha squash is sweet, savory, and super creamy. Serve it alongside fish or as a topping for ramen and salad. This time of year, I can't go to the grocery store or farmers' market without coming home with some type of winter squash. Start with kabocha squash, which is in many markets right now. Start with kabocha squash, which is in many markets right now.