Japanese Stewed Kabocha (Squash)

 

We were having a Japanese themed dinner so I made these sides the night before.

 Here is what I did:

Simmered Kabocha

1.       Cut the Kabocha and cut off the peel

2.       Boiled water with dashi. Added soy sauce, sugar and salt.

3.       Stewed squash for 20 min. Next time will try stewing for just 15 min.

4.       Sprinkled with some sesame seeds

 Japanese Simmered Kabocha 南瓜の煮物 • Just One Cookbook

Ingredients

1 lb kabocha squash (½ small kabocha)

 

For Katsuo Dashi

1¾ cups water

½ cup katsuobushi (dried bonito flakes) (alternatively, you can make Awase Dashi; for vegan/vegetarian, make Vegan Dashi or Kombu Dashi)

 

For the Seasonings

2 Tbsp sake (omitted)

1 Tbsp sugar

2 tsp soy sauce

⅛ tsp Diamond Crystal kosher salt

 

For the Garnish (optional)

ginger (julienned; from a 1-inch, 2.5-cm knob) (did not use)

 

Instructions

1.                   Before You Start…Please note that this recipe requires 30 minutes of chilling time.

Gather all the ingredients.

 

To Make the Katsuo Dashi (Just boiled water with dashi. Did not do this step)

1.                   In a small saucepan, boil 1¾ cups water for the dashi. Once boiling, add ½ cup katsuobushi (dried bonito flakes).

 

2.                   Stir and turn off the heat. Set aside for 15 minutes to steep. Then, strain out the katsuobushi with a fine-mesh sieve. Now you have Katsuo Dashi. Set it aside.

Nami's tip: Reserve the spent katsuobushi to make furikake (rice seasonings).

 

To Cut the Kabocha

1.                   Scoop out the seeds and membrane from 1 lb kabocha squash. Microwave it for 2 minutes to soften the outer skin. You can skip microwaving if you have a sharp knife and the strength to cut through the hard kabocha.

 

2.                   Nami's tip: See my tutorial and video on How to Cut a Kabocha Squash for more detailed instructions and techniques.

 

3.                   Carefully cut the kabocha into wedges, then 2-inch (5 cm) pieces. Place the kabocha pieces in a single layer, skin side down, in a large pot.

Nami's tip: Remember, we leave the skin on because it is edible and nutritious.

 

To Cook

1.                   Add the dashi, 2 Tbsp sake, and 1 Tbsp sugar. 

 

2.                   Swirl the pot to mix the seasonings so you don‘t break the kabocha pieces by stirring. Turn on the stove to medium high and bring it to a boil.

 

3.                   Add 2 tsp soy sauce and ⅛ tsp Diamond Crystal kosher salt.

 

4.                   Swirl the pot again to mix the seasonings. The cooking liquid should cover about three-quarters of the kabocha; add water if needed. Bring to a boil, then reduce to a simmer on medium low.

Place an otoshibuta (drop lid) directly on top (you can find it on JOC Goods) and cook for 20–30 minutes, until the flesh shows fine cracks near the skin or a skewer pierces the flesh easily. If the liquid evaporates too quickly, cover with the pot lid (while keeping the otoshibuta still in place).

Remove from the heat. Cover with the pot lid and let sit for 30 minutes to help the kabocha soak up more flavor.

 

To Serve

1.                   You can serve the simmered kabocha at room temperature or reheat it before serving. To garnish with ginger (optional), cut it into thin slices and then thin julienne strips. Soak in cold water for 1 minute to remove some of the spiciness.

 

2.                   Drain well and set aside. Sprinkle the ginger on top of the kabocha. Serve and enjoy!

 

To Store

1.                   You can keep the leftovers in an airtight container and store in the refrigerator for 2–3 days or in the freezer for a month.