<Ingredients>
200 cc water
1 tbsp usukuchi soy sauce
1 1/2 tbsp brown sugar
1/2 tsp mirin
<Directions>
1.
Seed and partially skin kabocha for better penetration of flavor.
Cut into cubes, approximately 4 cm square.
Remove corners.
This prevents kabocha from crumbling while cooking in broth.
2.
In a pot, put all ingredients except kabocha and bring to boil.
3.
Put kabocha, cover and cook on medium-low heat until soft (10-15 minutes).
<Notes>
- Select a pot that is large enough to place kabocha in a single layer.
- If there is too much liquid compared to kabocha, do not cover. Otherwise the finished dish becomes soggy.
- Partially removing skin and corners of kabocha is optional and can be skipped if in a hurry.
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