Simmered Kabocha Squash with Brown Sugar
Simmered Kabocha Squash with Brown Sugar

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, simmered kabocha squash with brown sugar. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Great recipe for Simmered Kabocha Squash with Brown Sugar. My grandma's simmered dishes contain brown sugar and they are sweet. I still remember that she used to make a pot full of simmered kabocha squash and I used to eat a lot of it because I loved it so much.

Simmered Kabocha Squash with Brown Sugar is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Simmered Kabocha Squash with Brown Sugar is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook simmered kabocha squash with brown sugar using 7 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Simmered Kabocha Squash with Brown Sugar:
  1. Prepare 1/4 Kabocha squash
  2. Make ready 1 tbsp Mirin
  3. Prepare 1 tbsp Sake
  4. Take 2 tbsp Brown sugar
  5. Make ready 1 tbsp + 1 tablespoon) (or brown sugar and sugar
  6. Prepare 1/2 tsp Kombu tea
  7. Take 1 1/2+ tablespoons Soy sauce

Japanese cook it in a very simple way with soy sauce, mirin and sugar. Cut the squash into four pieces and peel (it's normal for this to be quite challenging). This will be based on how sweet the squash is and how sweet you like this dish.) METHOD: Use a swivel peeler to remove the skin, but leave some stripes and patches of the rind on the squash. I still remember that she used to make a pot full of simmered kabocha squash and I used to eat a lot of it because I loved it so much.

Steps to make Simmered Kabocha Squash with Brown Sugar:
  1. Chop the kabocha squash into bite-sizes, and shave off the edges. Roughly peel, then soak in water.
  2. If the kabocha squash is hard, microwave for 1.5 minutes. After a little bit of microwaving, it'll soften enough to easily cut with a knife.
  3. In a pot, put the kabocha squash and pour in enough water to cover. Add sake and mirin, then turn on the heat.
  4. When it starts to boil, turn down the heat to low. Add 1 tablespoon of brown sugar, cover with a paper towel, and simmer for about 10 minutes.
  5. Adjust the balance of the taste with the remaining sugar, salted kelp powder, and soy sauce. Simmer more over low heat. When the sauce is thickened, the taste becomes too strong, so make sure it's not thickened.
  6. ※Simmer over low heat to prevent the kabocha squash from moving around and falling apart.
  7. When the sauce is reduced by half, turn off the heat, and let it cool with the paper towel to absorb the flavour.
  8. Serve on a plate, and it's done.
  9. Ground sesame seeds coated kabocha squash is also delicious. We usually eat leftovers this in our house.

Cut off sharp edges of the Kabocha pieces. Boil Dashi in a pot and put Kabocha in it. Add sugar, soy sauce, salt and Sake to the Kabocha. Simmered Kabocha Squash Roti n Rice. kabocha squash, sugar, soy sauce, mirin, water, dashi. Kabocha Squash Gnocchi Tiny Urban Kitchen. flour, salt, kabocha squash, eggs.

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