Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, delightful kabocha squash stewed in ginger and miso. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Delightful Kabocha Squash Stewed in Ginger and Miso is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Delightful Kabocha Squash Stewed in Ginger and Miso is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook delightful kabocha squash stewed in ginger and miso using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Delightful Kabocha Squash Stewed in Ginger and Miso:
- Prepare 1/4 Kabocha squash
- Get 1 tsp Vegetable oil
- Prepare 1 clove Ginger
- Take 1 tbsp ● Miso
- Make ready 2 heaping teaspoons ● Sugar
- Prepare 1 tbsp ● Mirin
- Make ready 100 ml or more ● Water
From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile! Kabocha squash is a winter squash with a flavor that's a cross between butternut squash and sweet potato perfect in these fall-inspired recipes. Kabocha Squash Soup with Ginger and Sesame — FEED THE SWIMMERS. Kabocha is my favorite winter squash.
Instructions to make Delightful Kabocha Squash Stewed in Ginger and Miso:
- Remove seeds and pith, and cut into bite-sized pieces. Finely grate the ginger.
- Heat the oil and lightly stir-fry the ginger. Add the ingredients marked with a ●, then add the kabocha. Cover and simmer on medium heat until cooked through.
- Add more water If the water boils out. When the kabocha becomes tender, turn off the heat and keep covered to steam. (About 10 minutes.)
Mix white and pale-green parts of scallions, garlic, vinegar, oil, soy sauce, honey, and ginger in a small heatproof ramekin. Set inside a large bamboo steamer off heat (or, if using a metal insert, don't bring water to a simmer. In a large bowl, toss squash slices with miso mixture to coat thoroughly. Lift slices from sauce and arrange. Add squash and water to a small pot.
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