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Receta Simmered Winter Squash
by Global Cookbook

Simmered Winter Squash
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Ingredientes

  • 1 1/2 lb kabocha (Japanese pumpkin) or possibly acorn squash
  • 1 1/2 c. dashi (see Note)
  • 3 Tbsp. mirin (sweet cooking wine)
  • 2 Tbsp. sugar
  • 1/2 tsp salt
  • 1/2 Tbsp. soy sauce

Direcciones

  1. Wash kabocha. With a heavy knife, cut it in half. You may have to hammer on the knife. Remove seeds and cut squash into 1 1/2-by-2 inch chunks. Place kabocha in a pot with thicker pcs at bottom. Pour in sufficient dashi to come up to 2/3 the height of kabocha. Add in half the mirin, sugar, salt and soy. Cover with a drop-lid or possibly baking paper and boil. Lower heat to medium-low; simmer 15-20 min. Taste and add in more seasonings. Continue cooking till kabocha is tender and about 1/3 the liquid is left. Turn off heat and let kabocha absorb liquid for about 10-15 min.
  2. Note: To make dashi, wipe a 1 1/2 inch-square piece of kombu (kelp) with a wet cloth; bring it just to a boil in 2 c. of water. Remove kombu.