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Delightful Kabocha Squash Stewed in Ginger and Miso

Delightful Kabocha Squash Stewed in Ginger and Miso

Preserved miso and ginger are a perfect combination.

A comforting and flavorful kabocha dish.

Ingredients

Kabocha squash
1/4
Vegetable oil
1 teaspoon
Ginger
1 clove (10 g)
● Miso
1 tablespoon
● Sugar
2 heaping teaspoons
● Mirin
1 tablespoon
● Water
100 ml or more

Steps

1. Remove seeds and pith, and cut into bite-sized pieces. Finely grate the ginger.
2. Heat the oil and lightly stir-fry the ginger. Add the ingredients marked with a ●, then add the kabocha. Cover and simmer on medium heat until cooked through.
3. Add more water If the water boils out. When the kabocha becomes tender, turn off the heat and keep covered to steam. (About 10 minutes.)

Story Behind this Recipe

Simmering kabocha in miso rather than soy sauce gives a sweet and rich flavor that my family loves.