Steam-Roasted Kabocha Squash
Egg & Toast Pan Yukihira Saucepan
Cooking Time
- Cook
Ingredients
- ⅛ medium kabocha squash, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon olive oil
- Balsamic vinegar
Equipment
- Lid
DIRECTIONS
Preheat the pan over medium heat for about 90 seconds. Add olive oil and swirl to coat evenly. Once the oil begins to smoke across the entire surface of the pan, turn off the heat.
When the smoke clears, place the kabocha squash in the pan. Cover with a lid, turn the heat back on, and steam-roast over low heat for 3 minutes.
Flip it over and sprinkle with salt and pepper. Cover and steam-roast over low heat for another 3 minutes. Finish with a drizzle of balsamic vinegar to taste.
Note
Click here to access the digital recipe booklet.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
