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Before you jump to Macrobiotic Soy Milk-Simmered Kabocha Squash recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Cash.
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We hope you got benefit from reading it, now let’s go back to macrobiotic soy milk-simmered kabocha squash recipe. To cook macrobiotic soy milk-simmered kabocha squash you need 5 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to prepare Macrobiotic Soy Milk-Simmered Kabocha Squash:
- Get 150 grams Kabocha squash
- You need 100 ml Water
- Get 100 ml Soy milk
- Prepare 2 tsp Maple syrup
- Provide 1 Salt
Steps to make Macrobiotic Soy Milk-Simmered Kabocha Squash:
- Roughly cut the kabocha into pieces of your desired size, and peel a sliver of skin from all the edges of each cube.
- Put all of the ingredients into a pot and cook over a medium heat. Then reduce and simmer on low heat.
- Once the liquid has completely evaporated, turn off and let the flavors meld.
Japanese kabocha squash is a staple vegetable in Japanese cuisine whose flesh is similar in color and sweetness to a pumpkin. The simplest is to simmer it with dashi broth, soy sauce, and mirin. You will also find kabocha used in. Soy Glazed Kabocha Squash with Japanese Sesame Seasoning. Simmered kabocha squash (kabocha nimono) is a delicious Japanese side dish and super easy to make!
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