Sweet and Savory Braised Kabocha Squash Recipe
The Perfect Balance of Sweet and Salty: Delicious Braised Kabocha
A delightful side dish featuring the perfect harmony of sweet and savory kabocha squash. Its irresistible flavor will have you reaching for more, making it a true rice companion. Prepare this simple dish to enjoy as a healthy snack or a fantastic side for your entire family!
Main Ingredients- 1/2 Kabocha Squash (approx. 500g)
Cooking Instructions
Step 1
Prepare all the ingredients for the recipe. Wash the kabocha squash thoroughly, pat it dry, and measure out the soy sauce, mirin, honey, and sugar. Having everything ready will make the cooking process much smoother.
Step 2
Since we’ll be using the peel, wash the kabocha squash under running water. Carefully cut the squash in half, being mindful that it can be quite firm and slippery. Ensure safety while cutting.
Step 3
Scoop out the seeds and stringy pulp from the inside of the kabocha squash using a spoon. It’s important to remove these thoroughly as they can affect the texture of the finished dish.
Step 4
Cut the kabocha squash into bite-sized pieces, about 1.5 to 2 cm thick. Slicing them too thinly might cause them to break apart, while cutting them too thick will increase cooking time. Aim for a moderate thickness.
Step 5
Round off the edges of the kabocha squash pieces. This step helps prevent the squash from breaking apart during cooking, allows the sauce to penetrate better, and also makes the dish look more appealing. Using a vegetable peeler can be helpful for this.
Step 6
Have your kabocha squash pieces with rounded edges ready. Now, all that’s left is to braise them with the sauce. The well-maintained shape will make the finished dish look even more appetizing.
Step 7
Let’s make the delicious braising sauce. First, measure 3 tablespoons of soy sauce and add it to a pot or pan.
Step 8
Next, add 2 tablespoons of mirin (or cooking sake) to help eliminate any gamey smell from the squash and add a nice sheen to the dish.
Step 9
Then, add 1 tablespoon of honey and 1 teaspoon of sugar to enhance the sweetness of the kabocha squash. Mix these ingredients well to create the braising liquid. You can adjust the amount of sugar according to your preference.
Step 10
Carefully place the prepared kabocha squash into the braising sauce. Simmer over medium-low heat. Stir or gently shake the pot occasionally to ensure the squash cooks evenly and absorbs the sauce without burning. Braise for about 10 to 15 minutes.
Step 11
Once the sauce has thickened to a glaze and the kabocha squash looks glossy, your delicious braised kabocha is ready! It’s wonderful served warm or cooled as a side dish. Enjoy your meal!
