Kabocha Squash and Bacon Simmered In Soup

1. 1

   Wash the kabocha squash and remove the seeds and fibrous parts.

2. 2

   Peel the skin randomly and cut into bite sized pieces.

3. 3

   Cut the bacon into 2 cm pieces.

4. 4

   Heat some oil in a frying pan and cook the bacon over medium heat.

5. 5

   When some fat has come out of the bacon add the kabocha squash and continue cooking.

6. 6

   When everything is coated in fat, add 200 ml of water and the ingredients and being to a boil.

7. 7

   Lower the heat, put on a small lid that sits on top of the food (otoshibuta), then cover the frying pan with another lid and simmer.

8. 8

   When the kabocha squash is tender, take both lids off the pan and add the mirin.

9. 9

   Raise the heat and reduce the liquid in the pan.

10. 10

    When most of the liquid has reduced, it's done.

11. 11

    I flavored this well since I wanted to use it in a bento.

12. 12

    If you prefer a lighter taste, reduce the amount of bouillon used.

* Per serving · 4 servings · Values may vary.

No additional tips available.