Kabocha, also known as Japanese Pumpkin, is simmered until tender in a sweet-salty broth.
Kabocha No Nimono (Squash Simmered in Sake-Soy Sauce)
About This Recipe
|Active time:||20 minutes|
|Total time:||25 minutes|
|This recipe appears in:||Serious Entertaining: Japanese Home Cooking|
- 1 kabocha squash, peeled, seeded, and cut into roughly 2 inch pieces
- 2 cups dashi broth
- 2 tablespoons soy sauce
- 1 tablespoon unseasoned rice wine vinegar
- 1 tablespoon mirin
- 2 tablespoons sake
Place squash in a large saucepan. Cover with dashi broth and bring to a boil.
Add soy sauce, vinegar, mirin, and sake. Continue to boil until squash is tender and sauce has reduced, 6-8 minutes.
Place squash in bowls. Top with extra broth.