Sake Stewed Kabocha W/Miso

1. 1

   Cut the squash in 0.5 inch / 1.3 cm slices.

2. 2

   In a large skillet - I used a 10.25 one - heat the ghee, add the squash and stir. Go on with the cooking at high flame stirring now and then.

3. 3

   Lower the flame to medium-low, pour 1 tbsp of the sake and stir. Let cook covered until tender.

4. 4

   Mix the remaining tbsp of sake with the miso and add this mixture to the squash, stirring carefully to evenly coat the squash without breaking it.

5. 5

   Switch off the flame, sprinkle the sesame seeds on the squash and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.