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.

Yields1 Serving
 1 red pepper, coarsely chopped
 1 onion, coarsely choppped
 1 tablespoon oil
 Kabocha skins, cut with some pulp, 1 inch pieces
 Salt to taste
 Mushroom seasoning
 Water as needed
 Splash of hot sauce, optional
 Splash of Chinese rice wine
1

Saute the red pepper, onion and salt in hot oil.

2

After 1 minute, remove from heat and place on a dish.

3

Heat oil.

4

Toss in the kabocha skins and saute for a few minutes.

5

Add salt, mushroom powder and water as needed.

6

Continue tossing until the skins are soft, about 10 minutes.

7

Add the onions and peppers, toss together, and add the optional hot sauce.

8

Add a splash of rice wine, toss and serve.

CategoryCooking Method

Ingredients

 1 red pepper, coarsely chopped
 1 onion, coarsely choppped
 1 tablespoon oil
 Kabocha skins, cut with some pulp, 1 inch pieces
 Salt to taste
 Mushroom seasoning
 Water as needed
 Splash of hot sauce, optional
 Splash of Chinese rice wine

Directions

1

Saute the red pepper, onion and salt in hot oil.

2

After 1 minute, remove from heat and place on a dish.

3

Heat oil.

4

Toss in the kabocha skins and saute for a few minutes.

5

Add salt, mushroom powder and water as needed.

6

Continue tossing until the skins are soft, about 10 minutes.

7

Add the onions and peppers, toss together, and add the optional hot sauce.

8

Add a splash of rice wine, toss and serve.

SURPRISE KABOCHA SKINS

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