Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, this smells great! kabocha squash and green onions covered in bonito flakes. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
This Smells Great! Kabocha Squash and Green Onions Covered in Bonito Flakes is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. This Smells Great! Kabocha Squash and Green Onions Covered in Bonito Flakes is something which I’ve loved my whole life.
Great recipe for This Smells Great! Kabocha Squash and Green Onions Covered in Bonito Flakes. People from Kansai like to add tons of green onion to everything.
To begin with this particular recipe, we have to first prepare a few components. You can cook this smells great! kabocha squash and green onions covered in bonito flakes using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make This Smells Great! Kabocha Squash and Green Onions Covered in Bonito Flakes:
- Make ready 400 to 500 grams Kabocha squash (seeds removed)
- Make ready 1 to 2 cloves Garlic
- Get 3 stalks Green onion
- Prepare 1 packet Bonito flakes
- Prepare 10 grams Butter
- Take 1 tsp Vegetable oil
- Get 1 tbsp Soy sauce
This is a forced adaptation of an ononomiyaki. The fragrance of garlic at the start, and the burning soy sauce at the end, are just. The dashi soup is then flavored with miso paste, dried wakame, chunks of tofu, and chopped green onions. Other popular additions for miso soup are enoki mushrooms, daikon radishes, and carrots.
Instructions to make This Smells Great! Kabocha Squash and Green Onions Covered in Bonito Flakes:
- Remove the seeds and fibrous parts out of the kabocha squash and cut into 3 cm cubes. Microwave until a bamboo skewer goes through a piece easily (about 4 minutes at 600 W).
- Heat butter and oil in a pan and saute the thinly sliced garlic. Take care not to let it burn, as you bring out the fragrance.
- Ad the kabocha squash to the pan and stir to coat with the oil.
- Add the finely chopped green onion and bonito flakes, and coat.
- Pour in the soy sauce on the hot surface of the pan. It will sizzle and smell wonderful. Turn the heat off and mix to distribute the soy sauce.
Japanese kabocha squash is a staple vegetable in Japanese cuisine whose flesh is similar in color and sweetness to a pumpkin. In fact, it is sometimes called Japanese pumpkin. Its outer appearance, however, is completely different from a pumpkin, with a jade-green rind streaked with a lighter green. Cut Kabocha Squash into Equal Size. Do not underestimate this simple tip.
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