Simmered Kabocha
INGREDIENTS
1/2 kabocha (Japanese Squash/pumpkin)
Liquid Seasoning:
200ml Water
1 tsp Dashi powder
3Tbs Sugar
2 Tbs Soy Sauce
2Tbs Mirin
2Tbs Sake
PREPARATION
Let's make the liquid seasoning. In a bowl add Dashi powder, sugar, soy sauce, mirin, sake and water. Mix it together well until sugar fully dissolves.
Let’s prepare the kabocha. Remove the seeds (You can always save them to make something else, like toasting them in the oven). Cut the kabocha into small bite size. Add a cut into their skin by peeling them a little. This will help cook the inside better.
In a 3 quart sauce pan, add the liquid seasoning at high heat until it starts to simmer. Then lower to low heat and introduce the Kabocha. Place a lid and cook for 20 min. You can test the tenderness with a toothpick. If it goes through, it is done.
Serve as a side dish. Enjoy throughout the week. It can be reheated or eat it as is. It’s great cold or at room temperature as well.