Fried Kabocha Squash with bonito flakes
As with other squash now is the season for kabocha squash. I’m in love with this recipe although I don't usually like kabocha so much..This dish has the salty flavor of bonito flakes and soy sauce, and it balances salty and sweet flavors. My mom invented this recipe for me because I hated kabocha. Today, this dish entices my husband who also dislikes kabocha.
- 1/4 Kabocha squash, unpeeled, seeds removed with a spoon
- 1 tablespoon Potato starch or corn starch
- 2 teaspoons Soy sauce
- 1 tablespoon Bonito flakes
Put kabocha squash into microwave, heat for 2 min (500w)*.
Cut the kabocha squash into ¼ inch half-moons. In a small plastic bag (or Ziploc bag), Add the squash and potato starch. Shake it to coat evenly.
Heat a skillet over medium heat. Add 1/4 inch of olive oil. After the oil is hot enough, fry the squash on both sides until brown. (usually for about 30 seconds per side)
Drain on paper towels, and arrange on a serving plate. Sprinkle with bonito flakes and soy sauce
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