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Ingredients
- 1Â 1/2 lb kabocha (Japanese pumpkin) or possibly acorn squash
- 1Â 1/2 c. dashi (see Note)
- 3 Tbsp. mirin (sweet cooking wine)
- 2 Tbsp. sugar
- 1/2 tsp salt
- 1/2 Tbsp. soy sauce
Directions
- Wash kabocha. With a heavy knife, cut it in half. You may have to hammer on the knife. Remove seeds and cut squash into 1 1/2-by-2 inch chunks. Place kabocha in a pot with thicker pcs at bottom. Pour in sufficient dashi to come up to 2/3 the height of kabocha. Add in half the mirin, sugar, salt and soy. Cover with a drop-lid or possibly baking paper and boil. Lower heat to medium-low; simmer 15-20 min. Taste and add in more seasonings. Continue cooking till kabocha is tender and about 1/3 the liquid is left. Turn off heat and let kabocha absorb liquid for about 10-15 min.
- Note: To make dashi, wipe a 1 1/2 inch-square piece of kombu (kelp) with a wet cloth; bring it just to a boil in 2 c. of water. Remove kombu.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 596g | |
| Calories 367 | |
| Calories from Fat 4 | 1% |
| Total Fat 0.52g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1630mg | 68% |
| Potassium 1823mg | 52% |
| Total Carbs 81.87g | 22% |
| Dietary Fiber 7.8g | 26% |
| Sugars 25.31g | 17% |
| Protein 4.86g | 8% |
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