Kabocha and Shimeji Mushrooms Sauteed in Garlic and Butter

1. 1

   Wash the kabocha and remove the seeds and fiber.

2. 2

   Leave it damp and place in a plastic shopping bag, then microwave for 3 minutes.

3. 3

   If your microwave is powered at 500 W, the kabocha should be tender enough to slice with a knife now.

4. 4

   It's just about right when the flesh is heated through and the middle is still a little hard.

5. 5

   Cut the kabocha into 2-3 mm slices.

6. 6

   Wash the mushrooms and cut the bottoms of the stems off.

7. 7

   Mince the garlic.

8. 8

   Melt butter in a frying pan, add the garlic and fry until fragrant, then add the kabocha and mushrooms.

9. 9

   Season with salt and pepper.

10. 10

    When the kabocha is slightly crisp, add the soy sauce and stir a little.

11. 11

    Taste and add more soy sauce if needed.

12. 12

    Transfer the mixture to a plate and it's ready!

* Per serving · 4 servings · Values may vary.

No additional tips available.