SAKE-STEAMED KABOCHA SQUASH WITH WHITE MISO

Sake-Steamed Kabocha Squash With White Miso image

This steamed kabocha squash is astonishingly delicious straight from the pan or cold the next day.

Provided by David Tanis

Time 30m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 pound kabocha squash (about half a medium squash), seeds removed
3 tablespoons white miso
6 tablespoons sake
3 tablespoons canola oil or mild vegetable oil
6 small dried red chile peppers
Kosher salt
1 teaspoon sesame oil, optional

Steps:

Using a vegetable peeler, peel squash very lightly, still keeping it green at the edge. Cut squash lengthwise into 1-inch-wide wedges, then cut the wedges crosswise into 1/4-inch slices.
In a small bowl, combine miso and 3 tablespoons sake, stir and set aside.
Heat oil in a wide skillet over medium. Add chile peppers and let them sizzle, then add squash and stir to coat. Sprinkle lightly with salt. Spread out squash slices in one layer and cook gently without browning for about 3 minutes. Add remaining 3 tablespoons of sake and cover with lid. Allow squash to steam for about 2 minutes more, until it is just cooked through.
Add miso-sake mixture and sesame oil, if using, carefully combining to coat squash slices without smashing or breaking them. Serve hot, at room temperature or cold.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 4 grams, TransFat 0 grams