Japanese-Style Simmered Kabocha

Ingredients

1 1/2 TB C&h Pure Cane Sugar

1 TB (sweet rice vinegar) or Kikkoman Manjo Aji Mirin

2 1/2 tablespoons Df Sweet Soy Sauce

Toasted for garnish Jhc White Sesame Seed

~1 pound kabocha

1 1/2 cup dashi (bonito fish stock)

1 tablespoon sake (optional)

Cooking Instructions

Before you reach for the ubiquitous butternut squash, consider the lesser known kabocha. If you’ve eaten vegetable tempura in Japanese restaurants, chances are the squash was kabocha.

The nutritional benefits of kabocha are abundant. It’s lower in both carbs & calories than butternut & is high in beta-carotene, a powerful anti-inflammatory & antioxidant. Beta-carotene is also a great source of iron, vitamins A & C, & some B.

Prepare the kabocha:Wash pumpkin and carefully cut in half (you may place in the microwave for 2-3 minutes until it’s just soft enough to cut). Remove seeds and cut pumpkin into 2-3-inch cubes.

To cook:Place pumpkin in a medium saucepan with remaining ingredients except sesame seeds. Bring to a boil, then cover and reduce heat. Simmer on low for 10-15 minutes or until tender.

Remove from heat & let stand until ready to serve. Garnish with toasted sesame seeds. *If using instant dashi, follow package instructions to create 1 1/2 liquid cups. You do not want to use 1 1/2 straight cups of instant version as it is condensed!

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