Mildly flavored boiled winter melon

Tougan no edamame ankake（冬瓜の枝豆あんかけ）

What kind of dish is Tougan no edamame ankake??

I combined green soybeans and bacon with the softly cooked winter melon.The winter melon is light, but the viscous soup is entwined and has an elegant taste.

Winter melon in called “tougan” in Japan.I usually don’t buy it because it’s too big, but I saw it sold in quarters, so I bought it.

Winter melon is said to have a cooling effect on the body. Ornithine in edamame has a beneficial effect on the liver. This recipe is perfect for summer. You can eat it deliciously either warm or cold. Please enjoy it with beer♡

If possible, use “donko” dried shiitake mushrooms. It is a specialty of Oita Prefecture. It makes a very flavorful soup.

What kind of food is Tougan??

Winter melon is a vegetable that belongs to the cucurbit family. It has a large cylindrical shape with bright green skin and white flesh. It has a very fresh and light taste, and when simmered, it becomes a simmering texture. From the name, it is easy to think that winter is the season, but summer is the peak harvest season. It is called winter melon because if harvested in the summer and stored properly, it will last until winter.

Although it is native to India, it is a vegetable that has been popular in Japan since the Heian period. Scoop out the white part inside with a spoon. If you peel the skin thinly, it won’t fall apart when cooked and will have a jade-colored finish.

It looks like a radish, but its melt-in-your-mouth texture is irresistibly delicious. Winter melon itself doesn’t have much flavor, but the flavor of other ingredients soaks into it.

Over 90% of winter melon is water. Rich in nutrients such as potassium and vitamin C, it is useful for eliminating swelling and maintaining healthy skin.In addition, the dried seeds are used in Indian Ayurveda to suppress coughs and reduce fever.

NUTRITION FACTS

104 kcal Protein 4.2g Fat 5.5g Carb 11.3g Salt Equivalent 1.9g

INGREDIENTS(6servings)

winter melon 1kg (Before removing the skin and seeds.)
water 1kg
dried shiitake mushrooms 10g
bacon 70g
green soybeans 130g (Before removing the skin. )
☆light soy sauce 30g
☆sugar 10g
☆mirin 15g
☆salt 3g
☆dashi stock granules 5g
☆water and shiitake mushroom reconstituted juice 1kg
potato starch 8g
water 50g

COOKING INSTRUCTIONS

I use a T-fal “Clipso Minut Easy” pressure cooker. The content is 4.5L.　Check out this article about pressure cookers.　👉　Beef stew with melty meat

♡Dried shiitake mushrooms take a long time to rehydrate, so soak them in water the day before.　

➀Peel the winter melon with a peeler and remove the seeds.

②Cut it into pieces of about 25g.

③Put winter melon and water in a pressure cooker and pressurize for 5 minutes. When the pressure is released, open the lid and discard the water.

④Cut the rehydrated dried shiitake mushrooms into thin strips.

⑤Cut the bacon into 1 cm wide strips.

⑥Take out the beans. I used frozen green beans. The amount of beans taken out was 60 g.

⑦Put the winter melon, dried shiitake mushrooms, bacon and green soybeans in a pot.

⑧Add light soy sauce, sugar, mirin, salt, dashi stock granules, water, and the shiitake mushroom reconstituted juice.

⑨Turn off the heat when it comes to a boil.

⑩Add the water-soluble potato starch and simmer until it becomes slightly thick.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊