Prep 10 mins
Cook 20 mins
Braised kabocha squash (or acorn squash), from "The Japanese Cooking Class Cookbook". Leave the edible green skin on for the color contrast or peel the pieces if you prefer.
- 1 lb Japanese pumpkin (kabocha squash) or 1 lb other green-skinned winter squash (such as acorn)
- 1 1⁄2-2 cups dashi
- 2 1⁄2 tablespoons sugar
- 1 tablespoon mirin
- 1 1⁄2 tablespoons soy sauce
- Cut pumpkin in half and remove seeds. Wash pumpkin. Cut into pieces approximately 2 inches square.
- Slice off small pieces (about 1/2 inch) of pumpkin skin, to give a mottled appearance.
- Place pieces, skin side down, in a heavy 3-quart saucepan. Add 1 1/2 cups dashi, the sugar, and mirin.
- Cut a piece of parchment or foil to fit into saucepan; lay loosely on top of squash pieces. Cover saucepan with lid.
- Heat to boiling over medium heat and boil vigorously 4 minutes. Gently turn pieces over and boil, covered with parchment and lid, 4 minutes longer.
- Add soy sauce and remaining 1/2 cup dashi, if needed. Continue boiling, covered with parchment and lid, 7 to 8 minutes longer, just until tender. Serve hot or at room temperature.