Yummy Kabocha Turkey Pasta #JapaneseRecipesWorldwide

Yummy Kabocha Turkey Pasta #JapaneseRecipesWorldwide

Ingredients:

8 ounces pasta, boiled according to package directions
4 tablespoons butter
1 shallot diced
1 cup Kabocha pumpkin cut into 1/4” cubes
1 cup cooked turkey cut into bite-size pieces
Parmigiano-Reggiano
1 tablespoon chopped parsley or sage

Procedures:


1. Boil the pasta according to the package directions.

2.Add the butter to the pan and heat over medium heat until the butter is sizzling and has just started to turn brown. Add the shallots and Kabocha and fry until golden brown around the edges and the pumpkin is tender. Add the turkey, then salt and pepper to taste.

3. Add the pasta to the pumpkin and turkey and toss to coat evenly. Add the parsley, toss and serve immediately.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Sukiyaki #JapaneseRecipesWorldwide

Sukiyaki

Ingredients:

1 lbs well-marbled beef, such as rib eye Hakusai
1 package of firm tofu
1 package of shirataki noodles
6 fresh or reconstituted shiitake mushrooms
1 Tokyo negi or 1 onion, cut into ¼ slices
2 tbs soy sauce
2 tbs sake
1 tbs sugar
4 raw eggs (optional)

Procedures:

1) Cut the meat against the grain into 1/8 thin slices. This is easier to do when the meat is partially frozen. Japanese markets sell beef pre-sliced. Ask you butcher to do it for you. Arrange the slices attractively on a platter. Arrange the tofu, shirataki noodles and vegetables on another platter.

2) Heat the skillet and pour the vegetable oil. Sear some of the beef slices and onion slices. Add the cooking liquid and then add the vegetables and tofu as you like. The idea for tabletop cooking is to cook only what you can eat, and then cook some more. If you are preparing the sukiyaki on the stovetop, first sear the meat and add the rest of the ingredients, starting with the onion and harder parts of the hakusai, followed the softer items. Pour the sauce as needed, and when everything is cooked, bring to the table.

3) The diners serve themselves, using small bowls, each with a raw egg that they beat themselves. Take the meat and vegetables out of the pot and dip in the egg, and enjoy. Rice is normally served at the end of the meal, with pickles, some people like eating rice with sukiyaki.

4) Any leftover sukiyaki can be heated up and served over hot rice. Like stew, the flavors seem to improve with time.

5) Serves 4

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other blog:OFW: THIS IS MY LIFE AND STORY Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.