SURPRISE KABOCHA SKINS
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.
[cooked-sharing]
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.
CategoryVegetables
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
