Japanese Simmered Kabocha

• total time: 1 hour

Ingredients

1 pound kabocha squash

1 ginger root, 1 inch piece

1 3/4 1 cups water

1 package dashi stock powder

1 Tbsp sugar

2 Tbsp sake

2 tsp soy sauce

1/8 tsp kosher salt

Directions

Remove the seeds from the kabocha and microwave it for 2 minutes to soften the outer kabocha skin.

Cut the kabocha into wedges, then equal 2” pieces. Leave the skin on.

In a large pot, place the kabocha pieces in a single layer, skin side down.

Add dashi, sake, and sugar. Tip: Swirl the pot to mix the seasonings. Cook on medium high heat and bring it to a boil.

Add soy sauce and salt, and swirl the pot again to mix the seasonings. If the liquid does not cover ¾ of kabocha, you can add a little bit of water. Bring to a boil again.

Once boiling turn down to medium-low heat to maintain the simmer. Cover with a lid and cook for 20-30 minutes, stirring occasionally. Cook time depends on size, but it is done when the squash is tender and the raw flavor has been replaced. Add additional water as necessary.

Remove from the heat and let kabocha sit covered until cool, about 30 minutes. This helps kabocha absorbs more flavor as it cools. You can serve at room temperature or reheat before serving.