Simmered Kabocha

Photo: Simmered Kabocha
Simmered Kabocha recipe from Down to Earth Organic and Natural
Yield
4-6 Servings
Vegan
Appetizers and Sides
Ingredients
  • Dashi
    • 1-2 cups vegetarian broth
    • 1 Tablespoon mirin
    • 2 teaspoons shoyu or tamari
    • 2-3 Tablespoons cane sugar
    • Sea salt, to taste
  • ½ kabocha squash, deseeded, roughly peeled, and chopped
  • 1 2-inch piece kombu
Instructions
  1. In a small mixing bowl, combine Dashi ingredients. Mix until well combined.
  2. Place kabocha and kombu in a large saucepan. Pour Dashi over kabocha.
  3. Bring to a boil over medium heat, then reduce heat to a slow simmer. Cover and cook until kabocha pierces easily with a toothpick. Do not overcook kabocha or it will become mushy.
  4. Turn off heat and let sit for 30 minutes so flavors steep into the kabocha. Serve at room temperature or chilled with a little bit of Dashi spooned over kabocha. Enjoy!