Do you miss Japanese food? Well, now is the perfect time to learn how to make some simple dishes. This one here is simmered Okinawan Pumpkin. I used Kabocha squash and YES- you can eat the skin.
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Like many recipes in the Blue Zones, the ingredients are few and simple. This squash was simmered in some Dashi broth (the same broth used to make miso soup). Then, I topped it with soy sauce, sesame oil, and green onion. I love how simple it is!
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If you’ve never made Dashi, I have a simple post about it, read the post
here. It only requires 3 ingredients: Kombu (dried seaweed), Bonito (dried fish flakes), and water. Once you track down the ingredients its simple to make and the ingredients last forever in a dry spot in the pantry.
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Now is the perfect time to try it!
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If you can’t make the Dashi, use vegetable broth or other homemade broth to cook the kabocha squash. It will still be simple and tasty. Enjoy with stir fried tofu or soba noodle bowl :)
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Simmered Kabocha Squash in Dashi
(adapted from
The Blue Zones Cookbook)
Ingredients (for 2-3):
- ½ kabocha or acorn squash, cut into slices or 1-inch chunks
- 2 cups Dashi broth
- 1 tsp. soy sauce
- 1 tsp. sesame oil
- 1 green onion, sliced
Directions:
Slice squash by slicing off the stem to it lays flat on the cutting board. IF its too hard to cut through, poke a few holes in the squash and microwave 3-5 minutes. Let it cool down. This will soften the skin. Then, cut it in half and scoop out the seeds with a spoon. You can throw them away or roast them.
In a soup pot add the squash, dashi broth, and soy sauce. Bring to a boil, then lower to a simmer and cover with a lid partially. Cook for 20-30 minutes or fork tender.
When squash is ready, gently put squash on a plate and drizzle with sesame oil and sliced green onion. Enjoy!
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