Kabocha Pumpkin with Soy Ginger Glaze
Тәжірибелік нұсқаулар және стиль
Chef Keoni Chang shares this delicious recipe for braised Kabocha Pumpkin with a Soy Ginger Glaze. Braising kabocha pumpkin brings out its sweet, nutty flavor and marries well with Asian ingredients like soy sauce (shoyu), ginger, garlic, and yuzu. Mahalo for viewing our flavorful braised kabocha dish and be sure to check out the full recipe here: www.foodland.com/video/kabocha...
Пікірлер: 16
Watching her peel the kabocha made my heart hurt. Sad to watch. Great easy dish. Thank you so much for sharing.🌺
Thank you for the spoon method on the ginger! Love this!
What a great way to cook Kabocha. I definitely plan to give it a try. And you don’t need meat to make this into an entree. It would be delicious with some steamed kale or Brussels sprouts over a flavorful grain like farro, or brown rice. 😊
Thanks for the ginger tip!!
Looks delicious and easy I might try this with some chicken
shes soooooo so cute
Put the kabocha in the microwave oven to soften it before cutting
Kobacha squas
Too much time wasted on peeling instructions. It’s not that complicated. Great dish.
Just leave the skin on.
@Dr.Nagyonfaj
8 ай бұрын
Exactly. The skin is so soft - there is absolutely no reason to peel it.
thank god this was made in 2014 or he would be accused of mansplaining.
Old lady acting cute
Kabocha squash is VERY difficult and slow to peel with a peeler but dangerous to peel with a knife, so pick your poison. Not easy to say the least, so don’t hate!
This lady is horrible!
the girl is definitely not a cook. peeling takes forever,