Simmered Kabocha

Ingredients

  • 1 kabocha squash

  • 2 1/2 cups dashi or chicken stock

  • 2 tbsp mirin

  • 1 tbsp soy sauce

  • 1 tsp salt

Instructions

  1. Wash the kabocha and discard the seeds. Do not peel the kabocha.

  2. Cut kabocha into 1 ½ inch squares.

  3. Place the kabocha (ideally in a single layer) into a big saucepan. Combine the dashi, mirin, soy sauce, and salt, and pour into the saucepan.

  4. Cover and bring to a boil.

  5. Reduce the heat to low and let simmer, uncovered for 15 minutes (until the kabocha is tender but not mushy).

  6. Serve warm or at room temperature as a side dish.

Haley Smith