Method
This recipe is borrowed (slightly changed) from a book by our friend Nancy Singleton Hachisu called Japanese Farm Food , published in 2012.
- 1
Muddle the miso with one half of the sake in a small bowl. Peel the squash slightly and slice it into 1/8-inch thick pie-shaped wedges. Long pieces should be cut in half crosswise — aim for bite-sized pieces. De-seed the Shishitos and chop them up. Heat the oil in a large skillet or wok, over medium-low heat until the peppers are cooked. Throw in the squash and toss to coat the pieces with oil. Splash in the remaining 3-tablespoons of sake and toss. Cover the skillet (or wok), stirring occasionally for about 6 minutes until the squash slices have softened. Add the miso-sake mixture, stirring carefully to evenly coat the slices.
- 2
This can be served hot, at room temperature, or cold.
From the farm's kitchen
View the original recipe