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
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
Cooking Instructions
- 1
Remove seeds and fiber from the kabocha. Peel the skin if you like. Chop into chunks.
- 2
Transfer into a heatproof dish and microwave or boil until soft. Make sure you can poke thoroughly with a skewer.
- 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
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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