Salt-steamed kabocha chips

Name: Salt-steamed kabocha chips
Cuisine: Japanese
Ingredients: If using a pan, lay the kabocha pieces in the base of a shallow, flat-based pan, then add 45-75 ml/3-5 tbsp water at the side (not on the kabocha) and sprinkle over a pinch of coarse salt.; In a steamer, lightly steam whole kabocha over a high heat for 5-6 minutes until the outer skin becomes soft enough to peel. If using a pan, boil a little water, about 1 cm/½ in deep, then place the kabocha in it and cook for 3 minutes. Remove from the pan, and cut in half.

Preparation info

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

This is a nutritious snack, much healthier than chips (French fries).

Method

In a steamer, lightly steam whole kabocha over a high heat for 5-6 minutes until the outer skin becomes soft enough to peel. If using a pan, boil a little water, about 1 cm/½ in dee