March 22, 2012: Fried Kabocha & Shojin Sauce

March 22, 2012

Fried squash and a peanut style dressing. A great combination. Kabocha is a Japanese squash, but you could substitute acorn squash.

Prepare Shojin Dressing as per my recipe of February 13, 2012 and reserve what you need at room temperature.

Scrub a small squash well with H2O and a brush. Dry. Slice in half and remove seeds and pulp. Slice further to make 16 slices (keep the rind for a nice contrast of color, but inform guests to eat around the rind.) Fry slices in sesame oil until brown. Turn to cook other side of slice. Remove to paper towels. Remove squash to plate and top with Shojin Sauce and sliced white part of scallions with a sprinkling of furikake.


One comment

  1. Oh, that looks so good!!!

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