Kabocha no nimono

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.

• Prep: 10 min
• Cook: 20 min
• Difficulty: Easy
• Calories: 80
• Protein: 3 g
• Carbs: 14 g
• Fat: 0 g

Ingredients

• 500 g Red kuri squash ( cubed with skin on )
• 250 ml dashi stock
• 2 tbsp White sugar
• 1 tbsp Sake or rice alcohol
• 1 tbsp mirin
• 2 tbsp soy sauce

Instructions

1. Preparing the squash

   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. Starting the simmer

   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. Simmering

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Best enjoyed warm or at room temperature.