It's so delicious! "You're missing out if you don't use it" Super easy recipes for "Winter melon" and "Murasaki spinach"

Hello. I am Ayumi Nakaganji, a chef.

This time, we will introduce recipes for winter melon and morning glory, which many people seem to see at the supermarket but don't know how to use.

Both recipes are simple and delicious. I hope they help you expand your repertoire!

1: Easy to make with white dashi! A gentle and creamy "Simmered winter melon and shrimp"

Although it is in season in summer, it can be stored in a cool, dark place and last until winter, hence the name "touga", a vegetable of the gourd family. It is 95% water and low in calories.

The soft and tender winter melon soaked in dashi is irresistibly delicious. No matter how much I make, it always disappears in no time.

This time we will make it easily using white dashi.

Image: Ayumi Chuganji

Ingredients (serves 3-4)
Winter melon・・・600g
Peeled shrimp (processed)・・・100g
Ginger (juice)...1 teaspoon
A Water・・・400ml
A Sake・・・1 tablespoon
A White dashi stock・・・3 tablespoons
A Mirin・・・1 tablespoon
A Salt...1/4 teaspoon
B Potato starch...1.5 tablespoons
B Water...3 tablespoons
Salt...appropriate amount

<How to make>

(1) Remove the seeds from the winter melon and place it on a cutting board. Peel the skin off with a peeler in a thick layer and cut it into bite-sized pieces. Boil the winter melon in boiling water with a little salt (not included in the recipe) for about 5 minutes and drain in a colander. Add B to a container and mix.

(2) Remove the vein from the peeled shrimp, wash them with water, wipe them dry, cut them into 1 cm pieces, and then lightly pound them with a knife. Sprinkle with a little salt (not included in the recipe).

(3) Put the winter melon and ingredients A in a pot, place over medium heat, cover and simmer over low heat for about 10 minutes until the winter melon is soft.

(4) Add the shrimp and ginger juice, mix, and simmer for about 3 minutes. Add salt to taste, add the combined ingredients B, and heat thoroughly for 1 minute to thicken.

When thickening with potato starch, the key is to heat it thoroughly. If you turn off the heat immediately after it thickens, the mixture will runny or will remain powdery. Heat thoroughly for 1 minute.

Winter melon will last a long time if left whole and uncut (although this varies from individual to individual), but once cut, be sure to use it as soon as possible.

Besides simmered dishes, miso soup and stir-fries are also recommended. It can also be eaten raw, so add it to a salad or rub it with salt to cleanse your palate.

2: "Morning Asparagus Namul" - just boil and mix quickly

"Tsurumurasaki" has a slightly bitter and astringent taste, and when heated it becomes sticky. Because it has a slightly unusual taste, we mixed it with fish sauce, which also has a unique flavor, and fragrant black sesame seeds to create a sophisticated namul.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Purple cucumber・・・200g
Garlic (grated)・・・1/4 tsp
A Salt... 2 pinches
A. Fish sauce・・・About 1/2 teaspoon
A Sesame oil・・・1/2 tablespoon
A Black sesame seeds・・・1.5 tbsp

<How to make>

(1) Separate the stem and leaves of the morning glory.

(2) Boil water in a pot and add salt (not included in the recipe). Add the stems first, then after 30 seconds, add the leaves and boil for 30 seconds. Drain and rinse in cold water.

(3) Squeeze out the excess water and cut the stems diagonally. Remove any tough, stringy parts. Roughly chop the leaves into bite-sized pieces.

(4) Place (3) in a bowl and mix with A in order.

Besides namul, Tsurumurasaki also goes well with sticky foods such as natto and okra. I also like to boil it and eat it with ponzu sauce and plenty of bonito flakes. It's also delicious stir-fried with pork. Another plus is that it's highly nutritious.

If you see it, please pick it up. (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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