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Sweet and Salty Kabocha Squash For Your Bento

Sweet and Salty Kabocha Squash For Your Bento

For times when you have a bit of kabocha leftover, and want to create one more side dish. Boost the sweetness of the kabocha by shallow frying it!

Ingredients: 1 to 2 servings

Kabocha squash
100 g
Katakuriko
1 scant tablespoon
A
Soy sauce
1 teaspoon
Sugar
2 teaspoons
Water
1 teaspoon
Roasted sesame seeds
To taste

Steps

1. If you prefer, remove the skin of the kabocha. Cut thinly, and coat in katakuriko. I dredged them on the cutting board, not in a plastic bag. Combine the A ingredients.
2. Pour a generous amount of oil in a pan, and shallow-fry the kabocha slices from Step 1.
3. Remove the kabocha from the pan, remove excess oil from the pan, then heat combined A ingredients. Heat the pan, add kabocha slices from Step 2, then simmer.
4. Remove from heat, sprinkle with sesame seeds, then serve.

Story Behind this Recipe

I adore kabocha tempura. It tastes great also shallow fried! I added a bit of my special seasoning to make it sweet and salty and my husband raved!