Green Pepper and Kabocha Squash Kinpira

Colorful and delicious kinpira.

Cooking time

10min

Calories

126kcal

Sodium

400mg

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

Peel the kabocha squash and remove the innards. Cut it into thick sticks. Wrap and microwave at 500W for 30 seconds.
Cut the green peppers into strips.
Heat sesame seed oil in a fry pan. Fry (1) until soft, then add in (2) and stir fry all together well.
Pour in soy sauce and mirin and continue to stir fry. Season with some salt, sprinkle on sesame seeds and mix together well.

Cooking Basics

Green peppers - matchstick juliennes

[Sliced along the grain]
Slice the green pepper in half vertically, remove the stem and the seeds, and slice sideways following the grain to widths of around 3 mm (0.1 in.). Green peppers cut using this method will have a crisp texture when sauteed.

[Sliced against the grain]
Slice the green pepper in half vertically, remove the stem and the seeds, and cut at a right angle to the grain to widths of around 3mm. This cutting method is recommended for raw consumption.