Sweet Simmered Kabocha

Name: Sweet Simmered Kabocha (Kabocha no Umani)
Cuisine: Japanese
Ingredients: 2 tablespoons sesame oil; 1⅓ pounds kabocha or buttercup squash, seeded but not skinned, and cut into 1-by-1½-by-2-inch pieces; 1⅓ pounds kabocha or buttercup squash, seeded but not skinned, and cut into 1-by-1½-by-2-inch pieces; 2 cups dashi (fish stock); 2 cups dashi (fish stock); 1 tablespoon sugar; 2 tablespoons mirin (sweet cooking wine); 2 tablespoons mirin (sweet cooking wine); ½ teaspoon salt; 1 tablespoon shoyu (soy sauce); 1 tablespoon shoyu (soy sauce); 1 yuzu citron or lemon rind, julienned; 1 yuzu citron or lemon rind, julienned

Kabocha no Umani

Preparation info

Yields
4 to 6
servings as a side dish

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Because of its natural sweetness and creamy texture, kabocha squash is a popular ingredient in Japanese simmered dishes.

Before it is added to simmering broth, kabocha is briefly parboiled in water, or, as in this recipe, cooked in a little sesame oil. The latter technique adds a richer flavor to the dish.

Ingredients

2 tablespoons sesame oil
1⅓ pounds kabocha or buttercup squash, seeded but not skinned, and cut into 1-by-1½-by-2-inch pieces

Asia
Japan
Side dish
Fish course
Pescatarian

Method

In a medium pot, heat the sesame oil over medium heat. Add the kabocha, and cook, turning each piece occasionally, until all sides are evenly browned, 2 to 3 minutes. Add the dashi to the pot, and bring the mixture to a boil.

Reduce the heat to low, cover the squash with a drop lid, and simmer it gently for 5 to 10 minutes, until you