Simmered Kabocha Squash
Ingredients
The squash
The sauce
-
⅔
cup
water
-
1
tbsp
sugar
-
1
tbsp
sake
-
1½
tbsp
soy sauce
-
½
tbsp
mirin
Instructions
- Peel and seed the kabocha squash, then cut it into even-sized chunks.
- Round off each corner of the pumpkin pieces.
- Lay the cut pumpkin skin side down in a pot without leaving gaps or overlapping.
- Add water to the pot and bring it to a boil, then reduce the heat to medium.
- Cook for about 20 minutes or until the kabocha becomes soft.
- Add sugar, sake, and mirin to the pot and bring to a boil over medium heat.
- Once boiling, reduce the heat to low and add soy sauce.
- Cover with a drop lid (otoshibuta) and simmer for about 10 minutes until fully cooked.
- Garnish with chopped ginger if desired.
Nutrition Facts (estimated)
Servings
4
Calories
57
Total fat
0g
Total carbohydrates
13g
Total protein
1g
Sodium
399mg
Cholesterol
0mg
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