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Kabocha Nimono

Ingredients

1 3/4 cups dashi or soup stock

1 lb kabocha 

Sauce

1 Tbsp sugar

2 Tbsp soy sauce

1 Tbsp sake

Salt to taste

Preparation

In a pot, place the kabocha pieces, skin side down, add the dashi and bring to a boil. 

On medium heat, cover and let simmer for 20-30 minutes, until kabocha is soft.

Add soy sauce, sugar, sake and salt, and reduce heat to medium low.

Cook uncovered for another 15 -20 minutes, until sauce has thickened slightly. 

Remove from heat and set aside to cool. As the kabocha cools, it will absorb more of the sauce. Serve either cold or reheated

Comments

Uwajimaya