Kabocha no nitsuke Simmered kabocha squash Recipe

  • 10 pieces frozen red kuri (Knirps) or kabocha squash, or 1/4 of a whole fresh squash
  • 1 cup 250 milliliters traditional dashi stock or vegan dashi stock, or 1 cup water with 1/2 teaspoon of dashi powder
  • 2 tablespoons sake
  • 2 tablespoons mirin(sweet Japanese cooking wine)
  • 1 tablespoon Soy Sauce
  • Pinch of salt
Put all the ingredients into a pan and bring up to a boil. Lower the heat and simmer, turning the kabocha pieces from time to time, until the liquid has reduced to half - about 15 minutes. Leave to cool in the liquid - the kabocha will absorb flavor from it as it cools. Drain off lightly to pack into a bento box. This will keep in the refrigerator for 3-4 days. If you are making this from fresh uncooked squash, increase the water by 1/4 cup and simmer a bit longer. You can freeze the simmered squash itself, in single portions. Put 1 or 2 pieces each into cupcake liners, and freeze them lined up on a tray. Once frozen, the single portions can be packed into a freezer bag. Defrost the single portions in the microwave on the HIGH setting for a couple of minutes, and cool off before packing into a bento box.
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