Dashi Braised Kabocha
Share
- ✉
-
Author Notes: Dashi is a magical ingredient- adding a hint of smoke and umami to any dish. We love it in chawan mushi, soups and as one of the best sources of depth we can add to a dish. This is a variation on a theme we use with sweet potatoes, pork and potato stew and blackened green beans. We often make it from scratch bringing a sheet of kombu to a simmer in 4 cups water, then steeping for 10 minutes. We then add a healthy handful of bonito flakes and steep until they sink. Strain through a fine mesh strainer and use within a couple days. On lazy days or when we just need that extra boost, we use the granulated version. - savorthis
Serves 4 sides
- 1 medium kabocha squash
- 2 tablespoons oil (canola or light olive)
- 1 teaspoon sesame oil
- 1 cup dashi
- 1 tablespoon soy
- 2 tablespoons mirin
- 1/2 teaspoon chili garlic paste (more to taste)
- cilantro, chopped, for garnish
- green onion, thinly sliced, for garnish
- Cut kabocha in half, seed and cut into about 8 moon shapes. Mix remaining ingredients except cilantro and green onion.
- Heat a large pan over medium high heat. Add both oils to pan and add squash. Cook a few minutes until slightly brown. Flip and cook a few more minutes. Add liquid mixture and simmer about 20 minutes or until squash is tender when pierced with a sharp knife, flipping over about halfway through. Toward the end the liquid will turn syrupy. Shake the pan to coat all pieces and remove to a plate.
- Garnish with cilantro and green onion.
- This recipe was entered in the contest for Your Best Soy
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
9 months ago PistachioDoughnut
This looks so delicious..I have to buy some stuff for this recipe..I have never used mirin or dashi...i do know a little a flavor profile..
9 months ago savorthis
Thanks. I have actually been trying to eat less mirin just because of the sugar- though I suppose we use so little of it in the grand scheme of things. It lasts forever in the fridge so it is great to keep on hand. And dashi- I often will make my own as kombu and bonito also last forever in the pantry and when you do it that way, there is nothing else added (like msg etc). Though you have to make several cups that way so the granules are perfect for adding just a bit of flavor here and there. It is a must in my pantry.
9 months ago gingerroot
I love kabocha prepared this way. YUM!
12 months ago BoulderGalinTokyo
Love this kind of pumpkin! Your picture is great too.
12 months ago aargersi
Abbie is a trusted source on General Cooking.
This sounds terrific - deep flavor but simple - love it!
12 months ago boulangere
Cynthia is a trusted source on Bread/Baking.
This sounds heavenly! I love the combination of konbu and kabocha.
12 months ago savorthis
Thanks boulangere. It is definitely a comfort food flavor combination for me and so easily paired with other flavors too.