Braising brings out the flavour and texture of Kabocha squash. Soy sauce and mirin enhance the sweet, nutty flavour of Kabocha squash.
Braised Asian-Flavoured Kabocha Squash
Braising brings out the flavour and texture of Kabocha squash. Soy sauce and mirin enhance the sweet, nutty flavour of Kabocha squash.
Ingredients
- 2 tbsp vegetable oil
- 1 BCfresh onion diced
- 2 lbs BCfresh Kabocha peeled, seeded, cut in 1-inch cubes
- ½ cup chicken broth
- 1 tbsp soy sauce
- 1 tbsp mirin
- Salt and freshly ground pepper
- 1 medium green onion sliced thin
- 1 tbsp sesame seeds (optional)
Instructions
- Heat oil in large saucepan, add onion and cook, stirring occasionally until golden, about 4 minutes. Add the squash, broth, soy sauce, mirin, and salt and pepper to taste. Bring to a simmer, cover, and reduce the heat. Simmer until the squash is tender, 16 to 20 minutes. Remove the lid and simmer until the liquid thickens, 2 to 3 minutes. Adjust seasonings, sprinkle with green onion and serve immediately.
Notes
Enhance the nuttiness of the Kabocha by garnishing with sesame seeds - these can be toasted to another layer of flavour
