Japanese Style Simmered Sweet Kabocha

1. 1

   Cut kabocha into small chunks about 1 and 1/2 inch cube.

2. 2

   Leave skin on (the texture of the cooked skin is great!).

3. 3

   Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.

4. 4

   Place the pan in high heat and bring it to boil.

5. 5

   Turn down the heat to low.

6. 6

   Simmer kabocha until the liquid is almost gone.

7. 7

   Serve warm or cold. (I prefer it cold).

* Per serving · 4 servings · Values may vary.

No additional tips available.