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Kabocha No Nimono (Squash Simmered in Sake-Soy Sauce)
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
| Yield: | 4 |
| Active time: | 20 minutes |
| Total time: | 25 minutes |
| This recipe appears in: | Serious Entertaining: Japanese Home Cooking |
Ingredients
- 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
Procedures
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1
Place squash in a large saucepan. Cover with dashi broth and bring to a boil.
-
2
Add soy sauce, vinegar, mirin, and sake. Continue to boil until squash is tender and sauce has reduced, 6-8 minutes.
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3
Place squash in bowls. Top with extra broth.
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