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Simmered Squash

Chef.Morimoto's picture
Ingredients
  Winter squash 1 3⁄4 Pound (800 Gram, Orange Or Yellow Flesh)
  Secondary bonito stock/Water 1 3⁄4 Cup (28 tbs)
  Sugar 2 Tablespoon
  Mirin 2 Tablespoon
  Salt 1 Teaspoon
  Soy sauce 1 Tablespoon
Directions

1. Peel squash (if rind is tough and inedible when cooked) and cut into rough 2-inch (5-cm) square chunks.
2. In a saucepan combine squash, bonito stock, sugar, mirin, and salt. Cover with drop-lid and pan lid and cook over medium heat until tender.
3. Add soy sauce. Mix by rotating pan. Do not stir with a utensil. Continue cooking, uncovered, occasionally rotating pan, until liquid is almost absorbed. Remove from the heat. Cool slightly. Serve hot or at room temperature.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Squash
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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