Japanese Style Simmered Sweet Kabocha

READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut kabocha into small chunks about 1 and 1/2 inch cube.
  • Leave skin on (the texture of the cooked skin is great!).
  • Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.
  • Place the pan in high heat and bring it to boil.
  • Turn down the heat to low.
  • Simmer kabocha until the liquid is almost gone.
  • Serve warm or cold. (I prefer it cold).
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