Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, kabocha squash sticks (kenpi). One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Kabocha Squash Sticks (Kenpi) is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Kabocha Squash Sticks (Kenpi) is something that I have loved my entire life.
Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright Amongst the many squash varieties, kabocha probably tastes the sweetest. Its rich texture and Stick the very sharp knife in the middle and work around the outside until you can cut it into two parts. I love putting grains in my salad.
To get started with this particular recipe, we must first prepare a few components. You can have kabocha squash sticks (kenpi) using 5 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Kabocha Squash Sticks (Kenpi):
- Get Kabocha Squash skin
- Prepare Sugar
- Get Water
- Make ready Black sesame seeds
- Make ready Vegetable oil (for deep frying)
It is also called kabocha squash or Japanese pumpkin in North America. Today we're going to do squash. Take it from its large, awkward natural state to a nice ready-to-cook state. This is not revolutionary, I know.
Steps to make Kabocha Squash Sticks (Kenpi):
- Cut up kabocha squash skin (thick pieces if possible) into 5 mm wide slices.
- Add vegetable oil to a frying pan and once it has heated add the kabocha squash slices and fry them until they are nice and crunchy. (Make sure not to let them burn!)
- Once they are nice and crunchy, place on a paper towel to absorb the excess oil.
- Heat sugar and water in a small pot, and as soon as it starts to turn into a light brown candy sauce add the kabocha squash slices from Step 3 and black sesame seeds. Mix quickly.
- Lay the sticks on a tray so that they don't overlap and once they're cooled it's all done!
- If you put them in a Japanese style side bowl it kinda looks like a fancy Japanese snack.
Here's how I peel my most beloved kabocha squash. I cut it in half with a huge knife. But I just stick the knife in the middle and work. Kabocha squash is a nutritious, flavorful, easy-to-cook variety of winter squash that has fewer carbs than some other squashes, but plenty of vitamin A. Kabocha squash (pronounced kah-bow-cha) looks like a smallish green pumpkin.
So that’s going to wrap this up with this exceptional food kabocha squash sticks (kenpi) recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
