Description
Tender pieces of kabocha squash simmered in a savory, briny, and mildly sweet dashi broth.
Ingredients
Units
Scale
- 1 pound kabocha squash
- 1 1/2 cup dashi broth (or 1 teaspoon dashi powder dissolve in 2 cups water)
- 1 tablespoon sugar
- 1 tablespoon mirin
- 2 tablespoons soy sauce
Instructions
- Start by scrubbing the kabocha with a little soap and water. Rinse well and pat it dry.
- Using a sharp knife, cut the squash in half and scoop out the seeds.
- Slice each half into bite size wedges.
- In a medium size pot over high heat, add the dashi and chopped squash.
- When it’s boiling, turn the heat to low and simmer for 10 minutes.
- Add sugar, mirin, and soy sauce. Stir and cook for another 10 minutes, or until the texture of the squash is tender.
- Sprinkle a little salt and pepper if needed. Serve warm.
Notes
This kabocha squash recipe will keep refrigerated in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 155
- Sugar: 13.6g
- Sodium: 884.1mg
- Fat: 0.7g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 35.8g
- Fiber: 4.6g
- Protein: 5g
- Cholesterol: 0.6mg
