Description

Ingredients

• 🎃 Kabocha squash: 800 g (1.8 lb), seeded, cut into 4–5 cm (1½–2 in) chunks, skin on Original: 🎃 Kabocha squash: 800 g (1.8 lb), seeded, cut into 4–5 cm (1½–2 in) chunks, skin on
• 💧 Kombu dashi: 400 ml (1⅔ cups / 13.5 fl oz) Original: 💧 Kombu dashi: 400 ml (1⅔ cups / 13.5 fl oz)
• 🧂 Soy sauce: 30 ml (2 tbsp / 1 fl oz) glutensoy Original: 🧂 Soy sauce: 30 ml (2 tbsp / 1 fl oz)
• 🍯 Mirin: 30 ml (2 tbsp / 1 fl oz) Original: 🍯 Mirin: 30 ml (2 tbsp / 1 fl oz)
• 🍬 Sugar (or maple syrup): 12 g (1 tbsp / 0.4 oz) Original: 🍬 Sugar (or maple syrup): 12 g (1 tbsp / 0.4 oz)
• 🍶 Sake (optional): 15 ml (1 tbsp / 0.5 fl oz) Original: 🍶 Sake (optional): 15 ml (1 tbsp / 0.5 fl oz)
• 🧂 Pinch of salt Original: 🧂 Pinch of salt
• 🌿 Toasted sesame seeds, for garnish (optional) sesame Original: 🌿 Toasted sesame seeds, for garnish (optional)

Preparation

• Trim tough edges of the skin on each kabocha piece (helps it cook evenly and absorb flavor).
• In a wide pot, combine dashi, soy, mirin, sugar, and sake (if using). Bring to a gentle simmer.
• Add kabocha skin-side down in a single layer. Cover with an otoshibuta (parchment/foil paper lid) and simmer 12–15 min until just tender.
• Remove from heat, keep covered, and rest 5 min to absorb the broth.
• Serve warm with a spoonful of cooking liquid; sprinkle sesame seeds if desired.

Total Time

Nutritional Value

Advice

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