Follow these steps for perfect results
Kabocha squash
chopped
Onion
sliced
Bacon
chopped
Garlic
minced
GABAN dressing, Garlic Pepper
Olive oil
Salt
Pepper
Black pepper
Parsley
chopped
Chop the kabocha into bite-sized pieces.
Boil or microwave the kabocha until soft.
Mince the garlic.
Thinly slice the onion.
Chop the bacon into 2cm pieces.
Heat olive oil in a frying pan.
Fry the garlic until fragrant.
Add the bacon and cook over low heat until the bacon releases grease.
Add the onion and fry until soft.
Sprinkle with salt, pepper, and black pepper.
Add the kabocha and stir-fry.
Add the GABAN dressing and mix thoroughly.
Adjust the dressing amount to your liking.
Transfer onto a plate.
Top with parsley, if desired.
Serve and enjoy.
Expert advice for the best results
Roast the kabocha for a richer flavor.
Add a splash of vinegar for extra tang.
Use different types of bacon for variety.
Everything you need to know before you start
5 minutes
Can be partially prepped ahead of time.
Serve warm on a plate, garnished with parsley.
Serve as a side dish with grilled chicken or fish.
Serve as a light lunch.
Pairs well with the sweetness of the kabocha.
Discover the story behind this recipe
Kabocha is a popular vegetable in Japanese cuisine.
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