BRAISED KABOCHA SQUASH
INGREDIENTS:
INSTRUCTIONS:
- Preparing the kabocha. Cut the kabocha in half vertically, and use a spoon to remove the seeds. Set aside for another use. Use a vegetable peeler to remove some of the skin (see the video for a demonstration), then cut each half into 4-6 wedges each. Finally cut each wedge into pieces about 1" in length.
- Cooking the kabocha. Arrange the pieces of kabocha in a pot large enough to hold them snuggly in a single layer. Add the remaining ingredients except for the soy sauce and bring to a boil. Reduce the heat to a simmer, and cover with a drop lid for 8-10 minutes.
- Finishing the dish. Remove the drop lid, and add the soy sauce. Increase the heat to high and cook until the liquid has reduced to about 1-2 tablespoons. Remove from the heat and serve. If not serving immediately, cool thoroughly and store in an airtight container for up to 3 days in the refrigerator.
Note
SUBSTITUTIONS. Kabocha is a winter squash in the same family of vegetables as cucumber and watermelon (Cucurbitaceae). Often it is mistakenly referred to as pumpkin due to its appearance. It has a denser texture than pumpkin, however, which lends itself to this method of cooking. The best options if you can't find kabocha are either chestnut or Blue Hubbard squashes. Most other varieties — pumpkin as well — will break down and turn to soup due to their higher water content.
