Best 2 Simmered Kabocha Squash With Scallions Recipes
**Savor the Sweetness of Kabocha Squash: A Culinary Exploration**
Embark on a culinary journey with kabocha squash, a vibrant orange-fleshed winter squash known for its naturally sweet and nutty flavor. This versatile ingredient takes center stage in a collection of delectable recipes that showcase its unique characteristics. From the comforting simplicity of Simmered Kabocha Squash with Scallions to the savory indulgence of Kabocha Squash Gratin, each dish highlights the squash's inherent sweetness and versatility.
Uncover the secrets of creating Kabocha Squash Tempura, where crispy batter envelops tender squash slices, resulting in a delightful interplay of textures. Discover the aromatic wonders of Kabocha Squash Soup, where the squash's natural sweetness harmonizes with aromatic spices and creamy coconut milk. Elevate your culinary skills with Kabocha Squash Gnocchi, where fluffy gnocchi dumplings are adorned with a sage-brown butter sauce, offering a symphony of flavors and textures.
Explore the diverse culinary landscape of kabocha squash as you navigate through these carefully curated recipes. Each dish pays homage to the squash's natural charm while introducing unique flavor combinations and cooking techniques. Embark on this culinary adventure and let the sweet notes of kabocha squash enchant your taste buds.
SIMMERED KABOCHA SQUASH
Savory and comforting, this simmered kabocha squash side dish is easy to prepare and so onolicious.
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Wash the kabocha and discard the seeds. Do not peel the kabocha.
- Cut kabocha into 1 ½ inch squares.
- Place the kabocha (ideally in a single layer) into a big saucepan. Combine the dashi, mirin, soy sauce, and salt, and pour into the saucepan.
- Cover and bring to a boil.
- Reduce the heat to low and let simmer, uncovered for 15 minutes (until the kabocha is tender but not mushy).
- Serve warm or at room temperature as a side dish. Eat and enjoy ^_^
JAPANESE SIMMERED KABOCHA
Cooked in savory dashi broth seasoned with soy sauce and sake, this classic Japanese Simmered Kabocha makes a great healthy side dish that is chock-full of nutrients.
Provided by Namiko Chen
Categories Side Dish
Time 1h15m
Number Of Ingredients 8
Steps:
- Gather all the ingredients.
- In a small saucepan, boil the measured water for the dashi. Once boiling, add the katsuobushi.
- Mix together and turn off the heat. Set aside for 15 minutes. Then, strain the katsuobushi with a fine-mesh sieve. Now you have Katsuo Dashi. Set it aside for now. Reserve the spent katsuobushi to make furikake (rice seasonings).
- Remove the seeds and membrane from the kabocha and microwave it for 2 minutes to soften the outer skin. You can skip microwaving if you have a sharp knife and the strength to cut through the hard kabocha.
- Carefully cut the kabocha into wedges, then equal 2-inch (5 cm) pieces. Remember, we leave the skin on because kabocha skin is edible and nutritious.
- In a large pot, place the kabocha pieces in a single layer, skin side down.
- Add the dashi, sake, and sugar. Tip: Swirl the pot to mix the seasonings so you don't break the kabocha pieces.
- Cook on medium high heat and bring it to a boil.
- Add the soy sauce and salt, and swirl the pot again to mix the seasonings. The cooking liquid should come three-quarters up the sides of the kabocha pieces; if it does not, you can add a little bit of water. Bring it to a boil again.
- Once boiling, turn the heat to medium low to maintain a simmer. Cover with an otoshibuta (drop lid) and cook for 20-30 minutes (depending on the size of your kabocha pieces and how long it takes the skin to cook). You can tell it's done when the orange flesh of the kabocha has tiny, thin cracks near the skin or a bamboo skewer pierces the kabocha easily. If you feel that the liquid is evaporating too fast, you can cover the pot with a pot lid (with the otoshibuta still placed on top of the kabocha).
- Remove from the heat and let the kabocha sit covered with a pot lid until cool, about 30 minutes. This helps the kabocha absorb more flavor as it cools. You can serve it at room temperature or reheat before serving.
Nutrition Facts : Calories 51 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 85 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
Tips:
- Choose ripe kabocha squash with deep green skin, free of blemishes and bruises.
- To peel the kabocha squash easily, microwave it for a few minutes to soften the skin, then use a sharp knife to remove the skin.
- Cut the kabocha squash into evenly-sized pieces so that they cook evenly.
- Use a large pot or Dutch oven so that the kabocha squash has plenty of room to simmer.
- Add enough water to cover the kabocha squash by about an inch, but not so much that the squash is swimming in water.
- Bring the water to a boil, then reduce the heat to low and simmer the kabocha squash until it is tender, about 15-20 minutes.
- Once the kabocha squash is tender, remove it from the pot and mash it with a potato masher or fork.
- Season the mashed kabocha squash with salt and pepper to taste.
- Serve the mashed kabocha squash immediately, or store it in the refrigerator for up to 3 days.
Conclusion:
Simmered kabocha squash with scallions is a delicious and versatile dish that can be served as a side dish, main course, or appetizer. It is a healthy and nutritious dish that is packed with vitamins, minerals, and antioxidants. The squash is naturally sweet and has a creamy texture that pairs well with the savory scallions. This dish is easy to make and can be tailored to your own taste preferences. Whether you like it sweet, savory, or spicy, there is a simmered kabocha squash recipe out there for you.
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