Description
Japanese Simmered Kabocha squash is a simple and flavorful side dish. Enjoy the sweetness of kabocha with a savory dashi broth.
Ingredients
Scale
- 1 pound Kabocha squash, seeded and cut into 1-inch chunks
- 1 cup Dashi broth
- 2 tablespoons Soy sauce
- 1 tablespoon Mirin
- 1 teaspoon Sugar
Instructions
- Combine dashi broth, soy sauce, mirin, and sugar in a pot.
- Add kabocha squash to the pot.
- Bring to a simmer over medium heat.
- Cover and simmer for 15-20 minutes, or until kabocha is tender.
- Serve hot or at room temperature.
Notes
- Adjust sweetness to your preference.
- Kabocha skin is edible.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 5g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg