Stir-fried Kabocha and Jako with Butter and Soy Sauce

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When I was trying to figure out a way to cook kabocha, I was also making tsukudani-style stewed jako, so I wondered what it would be like if I mixed them together.

This is very easy. I recommend it for people who don't like sweet simmered kabocha. Recipe by rinocojp

Stir-fried Kabocha and Jako with Butter and Soy Sauce

When I was trying to figure out a way to cook kabocha, I was also making tsukudani-style stewed jako, so I wondered what it would be like if I mixed them together.

This is very easy. I recommend it for people who don't like sweet simmered kabocha. Recipe by rinocojp

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Ingredients

2 servings
  1. 1/4Kabocha squash
  2. 2 tbspChirimen jako
  3. 10 gramsButter
  4. 2 tspSoy sauce

Cooking Instructions

  1. 1

    Remove seeds and fiber from the kabocha. Peel the skin if you like. Chop into chunks.

  2. 2

    Transfer into a heatproof dish and microwave or boil until soft. Make sure you can poke thoroughly with a skewer.

  3. 3

    Put butter in a heated frying pan. When the butter starts melting, add the kabocha. Stir-fry over medium to high heat until slightly browned.

  4. 4

    Add the jako and stir-fry slightly. Drizzle in the soy sauce from the edges of the pan. Taste, season, and serve.

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