Sake-Steamed Winter Squash with Miso and Shishito Peppers
Sake-Steamed Winter Squash with Miso and Shishito Peppers This recipe is borrowed (slightly changed) from a book by our friend Nancy Singleton Hachisu called
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fullbellyfarm.com.
Cooking tools:
- Muddler
- Wok
- Skillet
- Chef's knife
- Peeler
- Cutting board
- Mixing bowl
- Measuring spoon
- Spatula
- Stove
Ingredients
- 3 tablespoons miso
- 6 tablespoons sake
- 1-1/3 pound Kabocha or Red Kuri squash
- 3 Tablespoons sauté oil
- 3 Shishito peppers
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