Simmered Kabocha Squash (Kabocha no Nimono)
This recipe is excerpted from The Wok by best-selling author J. Kenji López-Alt. He says that Japanese kabocha squash simmered in seasoned dashi has a dense, fleshy texture and a really nice mix of sweet flavors that are balanced by savory dashi and soy sauce. Because kabocha has natural sweetness, he omits the sugar he uses to simmer daikon. The heat of ginger goes particularly well with simmered kabocha, as does a sprinkle of shichimi togarashi (Japanese seven-spice blend).
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Ingredients:
- 2 cups (16 fl. oz./500 ml) homemade or instant dashi
- 1 Tbs. light soy sauce
- 2 Tbs. sake
- 1 Tbs. mirin
- 1/2 kabocha squash (about 1 lb./450 g), seeded and cut into 1 1/2-inch (4-cm) chunks
- 1 coin-sized slice fresh ginger
Directions:
Combine the dashi, soy sauce, sake and mirin in a flat-bottomed wok or wide fry pan or sauté pan. Add the kabocha pieces and ginger and arrange in a single layer (it’s OK if the squash is not completely submerged).
On medium heat, bring to a bare simmer, cover and cook, adjusting the heat to low and maintaining a very gentle bubble, until the kabocha is tender but not falling apart, about 20 minutes. Serve immediately or, for best flavor, allow the squash to cool in the broth and reheat briefly before serving. Serves 4.
Adapted from The Wok by J. Kenji López-Alt (Norton, W.W. & Company, Inc., 2022)
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