Best Simmered Kabocha Squash With Scallions Recipes

SIMMERED KABOCHA

Steps:

• Wash the outside of the squash, cut into 4 pieces and scoop out the seeds and fibres (don't throw them out if you want to make crispy kabocha seeds!)Cut kabocha into 1.5 inch chunks and partially peel the skin.
• Put dashi broth and kabocha pieces in a pot over high heat and cook til just before boiling.
• Add the simmering ingredients and cover with a futoshibuta (drop lid). Simmer over medium heat for 15-20 minutes, until the liquid reduces by a third, or until kabocha is tender.
• If time allows, turn off the heat and let the kabocha steep in its broth. Garnish with sesame or crispy kabocha seeds, serve and enjoy!

SIMMERED KABOCHA SQUASH

Steps:

• Wash the kabocha and discard the seeds. Do not peel the kabocha.
• Cut kabocha into 1 ½ inch squares.
• Place the kabocha (ideally in a single layer) into a big saucepan. Combine the dashi, mirin, soy sauce, and salt, and pour into the saucepan.
• Cover and bring to a boil.
• Reduce the heat to low and let simmer, uncovered for 15 minutes (until the kabocha is tender but not mushy).
• Serve warm or at room temperature as a side dish. Eat and enjoy ^_^

JAPANESE SIMMERED KABOCHA

Steps:

• Gather all the ingredients.
• In a small saucepan, boil the measured water for the dashi. Once boiling, add the katsuobushi.
• Mix together and turn off the heat. Set aside for 15 minutes. Then, strain the katsuobushi with a fine-mesh sieve. Now you have Katsuo Dashi. Set it aside for now. Reserve the spent katsuobushi to make furikake (rice seasonings).
• Remove the seeds and membrane from the kabocha and 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.
• Carefully cut the kabocha into wedges, then equal 2-inch (5 cm) pieces. Remember, we leave the skin on because kabocha skin is edible and nutritious.
• In a large pot, place the kabocha pieces in a single layer, skin side down.
• Add the dashi, sake, and sugar. Tip: Swirl the pot to mix the seasonings so you don't break the kabocha pieces.
• Cook on medium high heat and bring it to a boil.
• Add the soy sauce and salt, and swirl the pot again to mix the seasonings. The cooking liquid should come three-quarters up the sides of the kabocha pieces; if it does not, you can add a little bit of water. Bring it to a boil again.
• Once boiling, turn the heat to medium low to maintain a simmer. Cover with an otoshibuta (drop lid) and cook for 20-30 minutes (depending on the size of your kabocha pieces and how long it takes the skin to cook). You can tell it's done when the orange flesh of the kabocha has tiny, thin cracks near the skin or a bamboo skewer pierces the kabocha easily. If you feel that the liquid is evaporating too fast, you can cover the pot with a pot lid (with the otoshibuta still placed on top of the kabocha).
• Remove from the heat and let the kabocha sit covered with a pot lid until cool, about 30 minutes. This helps the kabocha absorb more flavor as it cools. You can serve it at room temperature or reheat before serving.