Simple Braised Kabocha Squash
Servings: 4
Ingredients
- 2 lb Kabocha squash (one small size Kabocha)
- 2 tablespoon Sake
- 2 tablespoon Mirin
- 2 tablespoon Sugar
- 2 tablespoon Soy sauce
- 2 cups Water
Instructions
- Wash and halve the kabocha: Rinse the whole kabocha well, then cut it in half.
- Scoop out seeds and fibers: Use a spoon to remove the seeds and the stringy bits.
- Cut into pieces: Slice each half into wedges, then cut the wedges into smaller, bite-size pieces. Remove any damaged or very thick skin, but you don’t need to peel it completely as Kabocha skin is edible and becomes tender when cooked.
- Arrange in the pot and add seasonings: Place the kabocha pieces skin-side up in a single layer in a pot. Add water, sugar, sake, mirin, and soy sauce (as listed in the ingredients).
- Cook until tender and the liquid reduces: Bring to a gentle boil over medium-high heat. Once boiling, lower the heat to a simmer and cook about 5–7 minutes, or until the kabocha is tender when pierced with a fork and the cooking liquid has reduced to roughly half its original volume. (If pieces are large, they may need a minute or two longer.)
- Serve: Transfer to a serving dish and spoon any remaining glaze over the kabocha. Serve warm.