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Stewed Kabocha And Dried Shredded Daikon Recipe

Stewed Kabocha and Dried Shredded Daikon Recipe
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Serving : 2
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Prepare the ingredients before making Stewed Kabocha and Dried Shredded Daikon in your home. Then, follow these steps below to serve Stewed Kabocha and Dried Shredded Daikon for your family or friends.

Ingredients: Stewed Kabocha and Dried Shredded Daikon

  • 1/6 to 1/8 Kabocha squash
  • 15 grams Dried shredded daikon
  • 2 Dried shiitake mushrooms
  • 50 ml ◆ Mentsuyu (3x concentrate)
  • 350 ml ◆ Water
  • 1 tbsp ◆ Sugar
  • 1 tbsp ◆ Mirin

How to Make Stewed Kabocha and Dried Shredded Daikon

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Stewed Kabocha and Dried Shredded Daikon in your home by yourself.

    Step 1
  • Remove seeds and pith from kabocha, and cut into 3 cm cubes.
  • Step 2
  • Rinse dried daikon and soak in water to reconstitute, squeeze out excess water, then cut into bite-sized pieces.
  • Step 3
  • Soak dried shiitake mushrooms and thinly slice.
  • Step 4
  • Put ingredients marked with ◆ into a pot, add kabocha skin down, and turn to medium heat with a drop lid made of parchment paper cut into the diameter of the pot (otoshibuta).
  • Step 5
  • Bring to a boil, then reduce to low heat, and simmer for 15 minutes.
  • Step 6
  • Remove the lid and test with skewer. The kabocha flesh should be firm and intact. Add ingredients from Step 2 and 3 in between kabocha pieces.
  • Step 7
  • Stir the daikon and shiitake occasionally and simmer for 10 minutes. Transfer to serving dish.
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