Kabocha can be easily prepared to fully enjoy the flavor and texture of the winter squash. It can be served hot or cold depending on the time of year.
- 1 kabocha
- Chicken broth or dashi
- 2 1/2 tablespoons sugar
- 1 tablespoon mirin
- 1 1/2 tablespoons soy sauce
Cut kabocha in half and remove stringy portion and seeds. Peel any skin defects. Slice into chunks approximately 1 1/2" x 1 1/2". Place chunks with skin side down in a large pot. Add enough chicken broth or dashi to cover kabocha, add sugar and mirin. Cover with lid. Bring to a boil and reduce to medium heat for about 10 minutes. Add soy sauce and continue to cook for 7-8 minutes or until a fork can penetrate the kabocha. Uncover the pan and remove from heat. Let the kabocha set awhile so the chicken broth/dashi gets absorbed.
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