Stewed Kabocha and Dried Shredded Daikon

1. 1

   Remove seeds and pith from kabocha, and cut into 3 cm cubes.

2. 2

   Rinse dried daikon and soak in water to reconstitute, squeeze out excess water, then cut into bite-sized pieces.

3. 3

   Soak dried shiitake mushrooms and thinly slice.

4. 4

   Put ingredients marked with into a pot, add kabocha skin down, and turn to medium heat with a drop lid made of parchment paper cut into the diameter of the pot (otoshibuta).

5. 5

   Bring to a boil, then reduce to low heat, and simmer for 15 minutes.

6. 6

   Remove the lid and test with skewer.

7. 7

   The kabocha flesh should be firm and intact.

8. 8

   Add ingredients from Step 2 and 3 in between kabocha pieces.

9. 9

   Stir the daikon and shiitake occasionally and simmer for 10 minutes.

10. 10

    Transfer to serving dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.