Sweet and Chewy Braised Kabocha Squash
Super Simple, Sweet, and Chewy Braised Kabocha Squash: A Cafeteria Recipe
Today, we’re making a super simple, sweet, and chewy braised kabocha squash, a popular recipe from school cafeterias!
Ingredients- Kabocha squash (approx. 5.6kg)
- Vinegar: 1/3 rice bowl (approx. 70ml)
- Ginger: 1 piece the size of a ‘kkaktugi’ radish cube (approx. 20-30g)
- Soy sauce: 2 ladles (approx. 100ml)
- Corn syrup (or similar): 2 rice bowls (approx. 400ml)
- Black sesame seeds: a little
Cooking Instructions
Step 1
Washing the Kabocha Squash: First, pour 1/3 of a rice bowl of vinegar (about 70ml) into a large basin.
Step 2
Submerge the kabocha squash in the vinegar water and scrub it thoroughly until it feels squeaky clean. Vinegar helps remove impurities from the squash’s surface.
Step 3
After washing with vinegar water, rinse the kabocha squash once more under clean running water to remove any remaining vinegar.
Step 4
Cutting the Kabocha Squash: Now, let’s cut the kabocha squash into bite-sized pieces. First, use a spoon to scoop out the seeds and pulp from the inside.
Step 5
Cut the kabocha squash into pieces that are easy to eat, about 3-4cm in size. If you cut them too small, they might fall apart during cooking, so maintain a suitable size.
Step 6
The kabocha squash, cut into bite-sized pieces, is now ready. Cutting them like this helps the sauce to be absorbed evenly, making them even more delicious.
Step 7
Making the Braised Kabocha: Place the cut kabocha squash into a large pot. Add a piece of ginger about the size of a ‘kkaktugi’ radish cube (about 20-30g). Ginger helps to eliminate any grassy smell from the squash and adds flavor.
Step 8
Add 2 ladles of soy sauce (about 100ml). The amount of soy sauce can be adjusted based on the quantity of squash and your preference.
Step 9
Pour in 2 rice bowls of corn syrup (about 400ml). Corn syrup will make the kabocha squash sweet and give it a nice glaze. If you prefer it sweeter, you can increase the amount of corn syrup or add some sugar.
Step 10
Add all the cut kabocha squash to the pot with the prepared sauce ingredients.
Step 11
Using a spatula, gently toss the ingredients to coat the kabocha squash evenly with the sauce. Mix softly to avoid mashing the squash.
Step 12
Cover the pot and let it simmer gently over medium-low heat for about 15-20 minutes. Controlling the heat is key!
Step 13
During the cooking process, open the lid and gently stir the squash occasionally to prevent it from sticking to the bottom or burning. Be careful not to let the sauce burn.
Step 14
Check if the kabocha is cooked by piercing it with a chopstick or fork. If it becomes too soft and mushy, it will fall apart easily. Therefore, pay close attention to the heat when it’s about 2/3 cooked. Once it’s cooked, it’s best not to stir too frequently.
Step 15
Once the kabocha is more than 2/3 cooked, turn off the heat, cover the pot, and let it cook for about 5 more minutes using residual heat. This step ensures the kabocha becomes moist and tender all the way through.
Step 16
Your delicious, sweet, and chewy braised kabocha squash is ready! It’s wonderfully tasty even when cold.
Step 17
Transfer the finished braised kabocha squash to a wide tray for serving. Drizzle any remaining braising liquid from the pot over the squash to make it look even more appealing.
Step 18
Finally, sprinkle some black sesame seeds over the top for a nutty aroma and a beautiful finish. Your magnificent braised kabocha squash is complete!
Step 19
This sweet and chewy braised kabocha squash is perfect as a snack or as a side dish. Enjoy a delicious meal with ‘Hyangcook’s’ cafeteria recipe, the ‘Super Simple Braised Kabocha Squash’! ♥
