Braised Bell Peppers and Kabocha Squash

Colorful and delicious!

Cooking time

10 minutes

Calories

126kcal

Sodium

0.4g

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

Remove the peel and core of the kabocha squash. Julienne, then place into a lidded heat-safe container and microwave for 30 seconds at 500 W.
Julienne the bell peppers.
Heat the sesame oil in a fry pan and saute (1). When cooked through, add (2) and saute further.
Add in the soy sauce and mirin and continue to saute. Season with salt, add the roasted sesame seeds, then quickly stir-fry the ingredients all together.

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.