Sake and Soy-Braised Kabocha Squash
- Makes4 to 6 servings
- Cook Time30 minutes
- 1
Kabocha, which translates from the Japanese as “pumpkin,” is a variety of winter squash originating in Japan. Short, squat and green with light mottling and stripes that run from top to bottom, kabocha is orange on the interior, with sweet flesh that is slightly starchy and quite dense. In the Japanese kitchen, it often is cut into chunks and simply braised with soy sauce and a little sweetener (here we use mirin). We add a small measure of toban djan (a spicy Asian chili-bean sauce) as a flavor accent. Look for toban djan sold in jars in the international aisle of the grocery store or in Asian markets. If it’s not available, chili-garlic sauce is a fine substitute.
Don’t bother peeling the entire squash. Just shave off the areas of skin that are very bumpy and scarred using a sturdy vegetable peeler. With cooking, the skin becomes tender and soft enough to eat.
Step 1
In a 12-inch skillet over medium-high, combine the sake, mirin, soy sauce and ⅔ cup water.
Add the squash pieces, peel side down, and bring to a simmer. Cover and simmer until a skewer inserted into the squash meets just a little resistance, 15 to 17 minutes.
Meanwhile, in a small bowl, stir together the sesame oil, chili-bean sauce and 1 tablespoon water; set aside.
Step 2
Uncover the skillet and cook over medium-high until the liquid has almost completely evaporated and a skewer inserted into the squash meets no resistance, 4 to 5 minutes.
Transfer to a serving dish, scraping any cooking liquid onto the squash, then drizzle with the sesame oil mixture.
Step 3
Toasted sesame seeds
