Simmered kabocha

[torakris]

Simmered kabocha

Serves 4 as Side.

One of the most common ways of preparing the Japanese kabocha.

• 500 g kabocha, cut into large chunks
  
• 2 c dashi (instant is fine), in a pinch you can use water
  
• 5 T sugar
  
• 1 T soy sauce
  
• salt
  

1. Add all of the ingredients with a pinch or salt to a sauce pan and bring to boil over high heat.

2. cover with a drop lid (a tin foil circle is fine)and cook at medium heat for about 5 to 10 minutes depending on the size. Do not stir during this time. Test for doneness with a bamboo skewer or toothpick, it should slide in easily with almost no resistance, with out falling apart.

3. Let cool slightly in the liquid, before serving. It can also be served at room temperature and holds for 3 days in the refrigerator.

It may take a couple tries to perfect this depending on the size of the kabocha, the size of the pan, and the stregth of your fire.

Keywords: Side, Easy, Vegetables, Japanese

( RG339 )