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Kabocha Nimono
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Description
Kabocha squash simmered in Japanese style broth—a sweet and salty classic.
Ingredients
- 1 Kabocha Squash
- 5 cups Water
- 1 Tablespoon Dashi Powder
- 4 Tablespoons Mirin Or Sake
- 2 Tablespoons Soy Sauce
- 2 teaspoons Sugar
Preparation
De-seed kabocha and cut into chunks, skin on (it’s edible). Boil water with dashi, mirin (or sake), soy sauce, and sugar. (Dashi is a Japanese broth made with bonito fish, seaweed or mushrooms that you can buy in powdered form at Japanese markets.) Simmer kabocha chunks for 15 minutes. Serve warm, with or without broth.
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