Stir Fried and Candied Diced Kabocha Squash and Soy Beans – a delicious recipe with squash, soy beans, Honey, Soy sauce, Salt, Black sesame seeds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
I used about this much soy beans.
2
I used soy beans cooked in water.
3
Peel the kabocha squash and cut it into small dice about the same size as the soy beans.
4
Microwave the kabocha squash for 90 seconds at 600 W. If a bamboo skewer goes through a piece easily it's done!
5
Microwave the kabocha squash skin at the same time, and you can eat it too.
6
Put the kabocha squash and soy beans in a frying pan.
7
Dry-roast to evaporate the excess moisture on them, then add the honey and/or sugar and mix to coat everything.
8
When everything is well coated with the honey/sugar, add the soy sauce and mix well.
9
Add a little salt and black sesame seeds, and simmer down.
10
Transfer to a serving plate and it's done!
205
kcal
Calories
13
g
Fat
19
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/8 Kabocha squash, 100 grams Cooked soy beans, 2 tbsp each Honey, sugar, 1 tsp Soy sauce, and more.
Yes, Stir Fried and Candied Diced Kabocha Squash and Soy Beans falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
