HAYATORI" is a cucurbitaceous vegetable that has a good texture and can be eaten as pickles, stir-fried, or simmered. This time, we will introduce a recipe for "Hayatouri no Kinpira" (fried chayote), which will make you want to eat white rice without stopping!

Crunchy! Simple recipe for "Hayatouri no kinpira" (fried chayote)

The crunchy texture of "Hayatouri no Kinpira" is addictive. Simply stir-fry the chayatouri with plenty of sweet and spicy sauce. It is a side dish that will make your white rice gobbled up with a crunch!

Material ( Serves 2 to 3 )
Meloe coarctatus (species of oil beetle)	one (object)
soy sauce	1 tablespoon
mirin	1 tablespoon
sake	1 tablespoon
sugar	1 teaspoon
stock of granulated soup stock	small quantity
sesame oil	proper quantity
parched or roasted sesame seeds	proper quantity

Hayatouri, a cucurbitaceous vegetable that is abundantly available in autumn. It has a good texture and can be eaten as pickles, stir-fried or simmered. We introduce a recipe for "Hayatouri no kinpira" (fried chayatouri), which is simply kinpira! Personally, I like this way of eating it best.

KINPIRA

Recipe

Ingredients

1 chayatouri
1 tablespoon soy sauce
1 tablespoon mirin (sweet sake)
1 tablespoon sake
1 teaspoon sugar
A pinch of granulated dashi stock
Sesame oil to taste
Dried sesame seeds to taste

The chayatouri juice can be sticky and rough on the hands, so it is best to cook with plastic gloves, just in case.

Meloe coarctatus (species of oil beetle)

Directions

Cut chayatouri in half and rub the cross sections together. Rinse the chayote with water to remove any scum, remove the seeds, and peel the skin.

Cut into strips and soak in water for a few minutes.

Heat sesame oil in a frying pan, add chayatouri and fry.

Add soy sauce, mirin, sake, sugar, and granulated dashi stock.

When all the liquid is gone, turn off the heat and sprinkle with sesame paste. Serve in a bowl!

Hayatouri no kinpira (fried chayote) How does it taste?

The crunchy texture, smooth texture, and freshness are exquisite and delicious! The chayatouri itself has no strong flavor, just a hint of sweetness, so it is well blended with the flavor of the broth and seasonings. The impression one gets from eating it is that it is similar to kiriboshi-daikon, but it has a crunchier texture than kiriboshi-daikon. It is addicting!

I like to stir-fry it with red pepper to taste, or add grated garlic. It is a perfect accompaniment to white rice. If you see it sold at supermarkets or vegetable markets, why not give it a try?