How To Make Recipe Kabocha Squash Dumpling Soup Delicious Steady

Without fail cooking ultimate Kabocha Squash Dumpling Soup easy, tasty, practical.

Good Evening mother, now you can cook recipe Kabocha Squash Dumpling Soup with 9 ingredients and 5 steps. Next this is how to prepare, please read carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 9 ingredients and 5 stages of easy cooking Kabocha Squash Dumpling Soup.

Ingredients for Kabocha Squash Dumpling Soup #

1. Needed : Kabocha squash.

2. Prepare : to 6 teaspoons Katakuriko.

3. Prepare : Dashi stock.

4. Prepare : as much (to taste) Miso.

5. Prepare : Daikon radish (quartered and thinly sliced).

6. Prepare : Carrot (quartered and thinly sliced).

7. Prepare : Burdock root (shaved).

8. Prepare : Japanese leek (sliced into rounds or chopped finely).

9. Needed : Sesame oil or vegetable oil.

If all raw materials Kabocha Squash Dumpling Soup it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Step by Step Cooking Kabocha Squash Dumpling Soup #

1. Steam the kabocha squash (or microwave) until tender, and mash while still warm. Add the katakuriko and mix very well until it's completely incorporated. Wrap up with plastic film and let rest in the refrigerator for at least 30 minutes. Prepare the vegetables in the meantime..

2. Form the kabocha squash dough into dumplings..

3. Heat some oil in a pan, add the vegetables and stir fry. When the oil is evenly distributed, add the dashi stock and simmer until the vegetables are soft. Add the dumplings and simmer. When the dumplings float up to the surface, add the miso and taste to adjust the seasoning (add more miso if needed)..

4. Ladle into serving bowls, garnish with some chopped leek and serve. (The soup is rather thick.).

5. Dessert version: Make a mitarashi sauce (soy sauce, sake and sugar combined at a 1:1:2 ratio). Boil the dumplings in hot water, and coat with the mitarashi sauce. You can also try the dumplings with molasses (brown sugar syrup) and/or kinako (roasted soy bean flour). Here I've served them with vanilla ice cream..

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