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Simmered Kabocha Squash in soy sauce, dashi, and mirin is a delicious side dish that may be eaten at room temperature. It is also great for the lunchbox. | RotiNRice.com

Simmered Kabocha Squash

Simmered Kabocha Squash in soy sauce, dashi, and mirin is a delicious side dish that may be eaten at room temperature. It is also great for the lunchbox.
Author : Linda Ooi
Course : Side Dish
Cuisine : Japanese
Keyword : simmered kabocha squash
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings : 6
Calories : 70kcal

Ingredients
  

  • 1 small kabocha squash (about 2 lbs/900g)
  • 1½ cups water (360ml)
  • ½ tsp dashi
  • 1 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sugar

Instructions
 

  • Wash kabocha squash. Cut into half and scoop out all seeds. Cut into 1-inch thick wedges.
  • With a vegetable peeler, remove some but not all the skin. Cut wedges in chunks.
  • Mix water, dashi, soy sauce, mirin, and sugar in a medium sized pot.
  • Add kabocha squash. Bring to a boil. Reduce heat and simmer for 10 to 12 minutes or until squash is fork tender but not mushy.
    Simmered Kabocha Squash-8

Nutrition

Calories: 70kcal
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