Simmered Kabocha Squash

Name: Vermicular
Price range: $$$

Tailored for: Musui–Kamado
or
Oven Pot Click to Modify

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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Musui–Kamado

$670

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Magnetic Trivet

$65

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Oven Pot 2.0

$340

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Reference the chart below to adjust the recipe.
Product	Ingredient Amount	Cook Time	Serving Size
Product 14cm Oven Pot	Ingredient Amount Decrease by 75%	Cook Time 5-10 min less	Serving Size Serves 1
Product 18cm Oven Pot	Ingredient Amount Decrease by 50%	Cook Time Use standard	Serving Size Serves 1-2
Product 22cm Oven Pot/Musui	Ingredient Amount Use standard recipe	Cook Time Use standard	Serving Size Serves 3-4
Product 26cm Oven Pot	Ingredient Amount Increase by 50%	Cook Time 5-10 min more	Serving Size Serves 5-6
Product 26cm Shallow Oven Pot	Ingredient Amount Use standard recipe	Cook Time Use standard	Serving Size Serves 3-4

Simmered Kabocha Squash

Cooking Flow