Simmerd japanese squash for the winter solstice
In Japan we eat simmerd japanese squash and take a yuzu citrus bath (some yuzu citrus afloat in a bath) on the day of the winter solstice prevent catching cold.
Simmerd japanese squash for the winter solstice
In Japan we eat simmerd japanese squash and take a yuzu citrus bath (some yuzu citrus afloat in a bath) on the day of the winter solstice prevent catching cold.
Open in Cookpad AppSteps
- 1
Peel the squash in places with a slicer.
- 2
Cut and round off the corners with a peeler to prevent boil-over.
- 3
Put the squash, water and seasonings in a pressure cooker, bring to the boil and skim the scum off the top.
- 4
When the pressure to build up inside the pot, turn off the heat and natural release.
- 5
Open the lid and let it simmer a little.
- 6
Serve the dish.
This is simmerd squash for dinner. (Baked shitake mushroom with ponzu, baked salty sarmon)
- 7
Instant dashi powder
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