Simmered Kabocha Squash
Cooking Flow
- Cook
- 20 min
[LOW] 20 min
Ingredients
½ medium kabocha squash (650 g), skin-on, seeded, cut into large chunks
Sauce Mixture
1 tablespoon mirin (sweet rice wine)
1 tablespoon sake
1 tablespoon soy sauce
DIRECTIONS
Combine ingredients for Sauce Mixture. Set aside.
Add 2 tablespoons of water to the pot. Lay a sheet of parchment paper and place the cut kabocha on top. Drizzle Sauce Mixture over the kabocha and toss well.
Cover and simmer over [LOW] heat for 20 minutes or until tender. Let cool and serve.
Note
Kabocha tends to absorb liquid; using a sheet of parchment paper will help prevent it from burning.
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