Braised kabocha squash with miso and purple cabbage recipe
Ingredients - 3 cups Water - 3 cups Kombu - 1 tablespoon neutral oil, such as Grapeseed Oil - ½ cup roughly chopped Onion - 1 tablespoon grated fresh Ginger -
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Pot
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Fork
- Can opener
- Stove
Ingredients
- Water: 3 cups
- Kombu: 3 cups
- Grapeseed Oil: 1 tablespoon neutral oil, such as
- Onion: ½ cup roughly chopped
- Ginger: 1 tablespoon grated fresh
- Purple Cabbage: 3 cups roughly chopped
- Kabocha Squash: ½ medium
- Kosher Salt: ½ teaspoon
- White Miso: ¼ cup
- Coconut Milk: 1 13.6-ounce can full-fat
- Scallions: Chopped
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