Sunday, October 23, 2011

Simmered Karaage and Kabocha - Video Recipe

This is my favorite dish that my mom cooks!!! She sometimes simmer leftover Karaage (Japanese fried chicken) and Kabocha (Japanese squash) together. Believe it or not, it tastes absolutely tasty and delicious :D

You have to try it out!!!

Simmered Karaage and Kabocha

Difficulty: Easy
Time: 20min
Number of servings: 2

150g (5.3oz.) leftover Karaage (Japanese Fried Chicken)
350g (12.5oz.) Kabocha (Japanese squash)
* 200cc dashi broth (using dashi powder saves time)
* 2 tbsp. sugar
* 1 tbsp. mirin (sweet sake)
* 1 tbsp. sake
1.5 tbsp. soy sauce

1. Scoop out the seeds of Kabocha and microwave on medium (500W) for 3 minutes to make it easier to cut. Cut the Kabocha into bite-size chunks.
2. In a deep pot, bring A to a boil, add Kabocha, cover with drop-lid, and simmer.
3. When Kabocha is about half way cooked, add Karaage and soy sauce and allow to simmer (cover with drop-lid) until Kabocha is completely cooked through.

Drop-lid is called "Otoshi Buta" a in Japanese. It is traditionally made of wood but you can use aluminum foil. They ensure that the heat is evenly distributed and reduce the tendency of liquid to boil with large bubbles and break the fragile ingredients such as pumpkin.


I think my mom is a great chef. hehe

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