Winter melon donut stew
When it comes to winter melon, some people leave the green skin on for appearance reasons, but if you want to make the most of its crumbly texture, be sure to peel the skin thoroughly
How to make it
1
Cut off both stems of the winter melon and cut into 3-4cm round slices. Peel the skin and use a sharp knife to scoop out the seeds. Place in boiling water with salt (not included in the recipe) and parboil for about 20 minutes
2
Put A and winter melon in a pot and heat. Once boiling, cover with aluminum foil and simmer for about 20 minutes
3
Remove the winter melon and add the beef to the remaining broth, cooking it through. Skim off any scum along the way
4
Dissolve the miso in the sauce and remove it when the beef is completely cooked. Simmer the remaining sauce until it thickens
5
Place the winter melon on a plate and place the beef in the center of the donut shape. Pour the sauce over it and top with shredded green onions
Ingredients for 3 people
-
- Includes winter melon
- 360ℊ
-
[A]
- Kelp broth
- 300㏄
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 2 tbsp
-
- Beef sirloin slices for sukiyaki
- 150ℊ
-
- miso
- 40ℊ
-
- White onion
- Appropriate amount
[PR]
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