Simmered Kabocha

かぼちゃの煮物

Ingredients

½ kabocha squash 1 cup dashi 2 tbsp soy sauce 1 tbsp mirin 1 tbsp sugar ½ tsp salt sesame seeds

Detail Steps and Procedure

1. **Kabocha Preparation:** Cut kabocha into 3cm wedges, peel with vegetable peeler leaving small amount of skin for color. Soak in water 5 minutes. [PREP: Cut uniform sizes for even cooking – use ruler]

2. **Simmering Liquid:** Combine dashi, soy sauce, mirin, sugar, salt in pot just large enough to hold kabocha in single layer. Bring to 80°C (175°F). [CRITICAL: Taste liquid – should be slightly salty (adjust with salt)]

3. **Gentle Simmering:** Add kabocha skin-side down. Place drop-lid (otoshibuta) or parchment paper circle directly on surface. Simmer at 85°C/185°F for 12-15 minutes until fork-tender. [TECHNIQUE: Use drop-lid to ensure even flavor penetration without stirring]

4. **Finishing:** Remove lid, increase heat to medium (95°C/203°F) to reduce sauce 2-3 minutes until slightly syrupy. [SERVE: Room temperature or chilled. Sprinkle sesame seeds. STORE: Refrigerate 3 days in reduced sauce.]

Related Recipes