Simmered Kabocha
Ingredients
- 500 gRed kuri squash (cubed with skin on)
- 250 mldashi stock
- 2 tbspWhite sugar
- 1 tbspSake or rice alcohol
- 1 tbspmirin
- 2 tbspsoy sauce
Method
Tender chunks of squash glazed in a reduced broth. A balance between the natural sweetness of the vegetable and the depth of dashi, with skin that stays soft to the bite.
- 1
Wash the squash without peeling. Remove the seeds and cut into 3 to 4 cm cubes. Lightly bevel the edges with a knife to prevent the pieces from falling apart during simmering.
- 2
Place the pieces in a wide saucepan, skin side down, in a single layer. Pour in the dashi broth, sake, mirin, and white sugar. The liquid should reach halfway up the cubes.
- 3
Bring to a boil, then add the soy sauce. Cover with a parchment paper disk (otoshibuta) directly touching the vegetables. Simmer over medium heat until the liquid reduces and a knife tip sinks in without resistance.
Frequently asked questions
How do you get this dish right?
- Do not peel the skin; it holds the structure together and becomes very tender.
- The secret is to let the dish rest for 10 minutes after cooking: the squash will soak up the remaining broth as it cools.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Best enjoyed warm or at room temperature.
