| Vegetarian Recipe 6 |
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Boiled Squash
(Kabocha no nimono) |
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Japanese squash are small and round but this recipe works just as
well with other types.
This recipe is very straightforward, but you can embellish it by
adding a few cooked mangetout peas for a better presentation.
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INGREDIENTS |
For 4 people
- 1 squash or 1 Kabocha pumpkin
- 15 ml (1 tablespoon) shoyu
- 220 ml (1 cup) dashi broth
- A pinch of caster sugar or honey (optional)
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METHOD |
- Wash the squash, drain and then cut in half
- Remove the seeds and stringy bits then cut into 3cm squares
- Combine the dashi, sugar (if using) and soyu in a saucepan or wok and bring to the boil
- Add the squash and simmer covered for about 15 minutes or
until the squash is soft
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INGREDIENTS USED IN THIS RECIPE TO BUY ONLINE |
Tick products required and then click on "Add to Order"
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Core Products Pack C001
Consists of:
Mirin 600 ml P019,
Sake 500 ml P020,
Shoyu 500ml P022,
Dashi 50 gms P023 |
£10.99 |
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Packet Instant Dashi (50gms)
P023 |
£1.48 |
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Bottle Shoyu |
1 Litre
P021 |
£4.07
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500ml
P022
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£2.31 |
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