Sake stewed kabocha w/miso

By • February 5, 2016 1 Comments

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Author Notes: My new favorite way to cook and eat kabocha. (adapted from Refinery29)Valentina | The Blue Bride


Serves 1-2

  • 1/2 kabocha squash, about 500 g
  • 1 tablespoon ghee
  • 2 tablespoons sake, divided
  • 1 tablespoon chickpea miso
  • 1 teaspoon sesame seeds
  1. Cut the squash in 0.5 inch / 1.3 cm slices.
  2. In a large skillet – I used a 10.25 one – heat the ghee, add the squash and stir. Go on with the cooking at high flame stirring now and then.
  3. Lower the flame to medium-low, pour 1 tbsp of the sake and stir. Let cook covered until tender.
  4. Mix the remaining tbsp of sake with the miso and add this mixture to the squash, stirring carefully to evenly coat the squash without breaking it.
  5. Switch off the flame, sprinkle the sesame seeds on the squash and serve warm.

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