Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, sweet stewed japanese pumpkin. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Japanese recipe❉This is a sweet stewed pumpkin dish which is not soggy. The ingredients are pumpkin, sugar, and soy sauce. Select a pumpkin with a deep.
Sweet Stewed Japanese Pumpkin is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Sweet Stewed Japanese Pumpkin is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have sweet stewed japanese pumpkin using 5 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Sweet Stewed Japanese Pumpkin:
- Make ready 1/4 pieces Japanese Pampkin (About 300 grams)
- Prepare 1/2 tsp Salt
- Prepare 2 tbsp Sake (Cooking Rice Wine)
- Take 2 tbsp Sugar
- Get 2 tbsp Water
Kabocha squash has a dense flesh whose sweet, nutty flavor that is intensified in this simple treatment - a favorite snackfood in Japan. I found several references to kabocha, a type of winter squash commonly known as "Japanese pumpkin" that is prized for its sweet, mild flesh and its pleasing. Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright Amongst the many squash varieties, kabocha probably tastes the sweetest. Its rich texture and Kabocha is used in many Japanese recipes where it is stewed, deep-fried into tempura, or even used.
Instructions to make Sweet Stewed Japanese Pumpkin:
- Remove the pumpkin seeds and pulp with a spoon. Cut off the rind in a few places and cut into 4 to 5cm pieces.
- Put the salt, Sake, Sugar and Water in a heat resistant bowl and mix it well. Place the pumpkins skin-side up. (When you put the pumpkins, the surroundings are high and the center is low.)
- Wrap in the bowl. (Open the edge only a little.) Heat for 8 minutes with a microwave oven. (If the pumpkins hard, heat it more.)
- Stir it onc and wait until it gets cool.
- Fresh Japanese pumpkin SG $3.5~4.5(1/4 Cut) at FairPriceFinest
- Frozen Japanese pumpkin SG $5.5/500g at RedMart
- Cooking Salt SH$2.95/Kg at FairPrice (Any salt is OK)
- Sake- Cooking Rice Wine SG$5~7/500ml at RedMart, Sakuraya, Dondon DONKI etc
- Japanese White Suger SG$3.5/kg at DonDon Donki
This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. This recipe uses the Japanese versions of pumpkin and sweet potato which are slightly different from North American varieties. Japanese pumpkin (kabocha) has a really great green skin and the sweet potatoes are yellow with a thin purple skin. You can alter the vegetables according to what's in season.
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