Perfect Fall Dish: How to Make Japanese Roasted Kabocha Squash скачать в хорошем качестве

Perfect Fall Dish: How to Make Japanese Roasted Kabocha Squash

Looking for a quick and delicious way to enjoy kabocha squash? Try this Japanese-style Roasted Kabocha Squash that’s thinly sliced and oven-baked until slightly charred and fork-tender. Here, I show you how to lightly flavor it two ways: with shichimi togarashi spice blend and with sweetened soy sauce. These classic Japanese seasonings both enhance the natural sweetness and beautiful flavor of the kabocha. RECIPE: https://www.justonecookbook.com/japan... INGREDIENTS 1¾ lb (794 g) kabocha squash (about a quarter of a large kabocha; 1½ lb or 680 g after discarding the seeds) 2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (or extra virgin olive oil) ½-¾ tsp kosher salt (Diamond Crystal; use half for table salt) ¼ tsp freshly ground black pepper For the Shichimi Flavor ½ tsp shichimi togarashi (Japanese seven spice) For the Sweetened Soy Sauce Flavor 2 tsp soy sauce (use GF soy sauce for gluten free) ½ tsp sugar 🛒 PRODUCTS (some affiliate) 🍳 Amazon storefront: https://www.amazon.com/shop/justoneco... Japanese knife: Kikuichi (https://kikuichi.net/) 🙋🏻‍♀️STAY CONNECTED 💌 Sign-up for our newsletters: https://justonecookbook.com/subscribe/ 📲 Instagram:   / justonecookbook   📲 TikTok:   / justonecookbook   📲 Facebook: https://.facebook.com/justonecookbook/ 📲 Pinterest:   / justonecookbook   CHAPTERS 0:00 - Remove Squash Seeds 0:08 - Cut thinly and season 0:28 - Divide into Two Batches: Soy Sauce Flavor 0:37 - Divide into Two Batches: Spicy Shichimi Flavor 0:44 - Place on Baking Sheet & in Oven 0:50 - Flip after 10 mins 1:05 - Ready to eat Kabocha Squash #kabocha #squashrecipe #japanesefood Let's cook EASY + AUTHENTIC Japanese recipes at home! Konnichiwa! I'm Nami, the creator of the Just One Cookbook website and cooking blog. I am glad that you are here with me. Here and on JustOneCookbook.com, you can find over 1,200 recipes, cooking tips, step-by-step instructions, ingredients, and shopping guides focused on Japanese cuisine. I'm a native Japanese, born and raised in Yokohama, Japan, and now live in San Francisco, California, with my husband Mr. JOC, two high school kids, and a dog named Miso. I also wrote three Japanese cookbooks, where I share popular recipes like Oyakodon, Tamagoyaki, Chawanmushi, Sushi, Okonomiyaki, Mochi Ice Cream, Gyoza, Ramen, and more!