Description
This comforting Kabocha Squash recipe features tender, simmered squash pieces cooked in a flavorful broth of soy sauce, mirin, brown sugar, and instant dashi. A simple and quick dish that highlights the natural sweetness and creamy texture of kabocha, perfect as a side or light main served with rice and garnished with sesame seeds and green onions.
Ingredients
Scale
Broth Ingredients
- 1 cup water
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon brown sugar
- 1 teaspoon instant dashi powder
Main Ingredient
- 1 kabocha squash, chopped into 2-inch pieces
Optional Garnishes
- Sesame seeds
- Sliced green onions
- Steamed rice
Instructions
- Prepare the broth: In a large stockpot, combine water, soy sauce, mirin, brown sugar, and instant dashi powder. Stir well and bring the mixture to a boil over high heat, allowing it to boil for about 2 minutes to fully dissolve the flavorings.
- Cook the kabocha squash: Add the chopped kabocha squash pieces to the boiling broth. Stir gently, then cover the pot with a lid. Allow the mixture to return to a boil, then reduce the heat to medium and let it simmer for 8 to 10 minutes, or until the squash is tender when pierced with a fork. Stir occasionally to ensure even cooking and prevent sticking.
- Serve and garnish: Optionally, serve the simmered kabocha with steamed rice. Garnish with sliced green onions and a sprinkle of sesame seeds to add flavor and texture to the dish.
Notes
- Be sure not to overcook the kabocha as it can become mushy; tender but firm texture is ideal.
- Adjust the sweetness by varying the amount of brown sugar according to your taste preference.
- Instant dashi powder can be replaced with homemade dashi or vegetarian dashi alternatives if preferred.
- This dish pairs excellently with steamed rice for a complete meal.
