Kabocha Squash

Hiroko Shimbo Verified independent store

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Ingredients: 10 ounces Kabocha, seeded 1 ½ cups dashi stock 3 tablespoons usukuchi shoyu (substitute: koikuchi shoyu) 3 tablespoons sugar Instructions: Cut the kabocha into 1 ½-inc h x 1-inch pieces. Remove the thin surface skin with a vegetable peeler. Add water to a medium pot. Add the kabocha pieces. Bring it to a simmer. On boiling, remove the water from the pot. Add new water to the pot, and bring it to a simmer with the kabocha. Cook the kabocha over medium-low heat for about 5 minutes. With a toothpick, check the doneness. Carefully drain the kabocha and transfer it to a strainer. In a small pot, add the dashi, shoyu, and sugar, and bring it to a simmer to dissolve the sugar. Add the cooked kabocha and cook 2 minutes. Turn off the heat. Cool the pot with kabocha and cooking liquid quickly in a large bowl of cold water. Show more