Kabocha Squash Simmered In Rice Wine And Soy Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
Kabocha no Toroni. Ingredients:
1 pound kabocha squash (japanese squash) |
2 1/2 cups water |
4 tbsp mirin |
1 tbsp superfine sugar |
4 tbsp japanese soy sauce |
salt |
Directions:
1. Cut squash in half and remove seeds. Peel off skin, and cut squash into 1-inch cubes.
2. Put remaining ingredients into a saucepan and bring to a boil. Add squash and return to a boil. Simmer until just tender.
3. Arrange into 4 small bowls, add a little of the cooking liquid and serve immediately.
|
|