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WELCOME TO KENJI'S KITCHEN TODAY'S LESSON: KABOCHA SOBORONI
REMOVE ALL SEEDS AND SOFT FLESH
KENJI'S TIP: MAKE SURE KABOCHA IS STABLE BEFORE CUTTING
KENJI'S TIP: REMOVE SOME (NOT ALL) SKIN SO FLAVORS PENETRATE THE KABOCHA WHILE COOKING
KENJI'S TIP: REMOVE EDGES OF KABOCHA SO PIECES LOOK ROUNDED
KENJI'S TIP: SKIM THE FOAM OFF THE LIQUID
KENJI'S TIP: USE OTOSHIBUTA OR WET PAPER TOWEL FOR EVEN COOKING
求める情報が見つからない場合は、キーワードや指定した条件を変えてみてください。