HOME Recipe Winter Melon Milk Acorn

Winter melon minced bean paste

Japanese food

Vegetable side dishes

After boiling the winter melon, make sure to drain the water thoroughly. If you leave it in hot water, it will become watery and fade. The trick is to make an aluminum foil drop lid so that it fits perfectly with the size of the pot. This will prevent the steam from escaping and improve the overall retention, resulting in faster flavor stains.

Cooking time: 30 minutes

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How to make it

Remove the seeds and skin of winter melon and cut into large blocks. Cut the corners into slightly rounded to give a beautiful finish.

Add winter melon to hot water with salt in excess, then cook over the heat for about 20 minutes.

Put A in another pot, add winter melon and heat it. Once it boils, remove it with aluminum foil, cover and simmer for about 10 minutes.

Gently remove the winter melon, mix in the remaining juice and add the simmered meat, and bring to a boil over high heat.

Remove the scum and add B, then place the winter melon in the pot, then remove it, cover and let it simmer.

Turn off the heat, add water-soluble potato starch, stir the whole thing, and then light it again to thicken it. Place on a plate and topped with shredded shiso leaves.