When making kabocha soup, cut the skin off with a knife rather than a peeler. Include a bit of pulp on each piece - don’t throw them away! Make this savory and surprise side dish which includes all of the many benefits of this squash.
Saute the red pepper, onion and salt in hot oil.
After 1 minute, remove from heat and place on a dish.
Heat oil.
Toss in the kabocha skins and saute for a few minutes.
Add salt, mushroom powder and water as needed.
Continue tossing until the skins are soft, about 10 minutes.
Add the onions and peppers, toss together, and add the optional hot sauce.
Add a splash of rice wine, toss and serve.
Ingredients
Directions
Saute the red pepper, onion and salt in hot oil.
After 1 minute, remove from heat and place on a dish.
Heat oil.
Toss in the kabocha skins and saute for a few minutes.
Add salt, mushroom powder and water as needed.
Continue tossing until the skins are soft, about 10 minutes.
Add the onions and peppers, toss together, and add the optional hot sauce.
Add a splash of rice wine, toss and serve.
