In the autumn as squash are in season a staple in our home is simmered kabocha squash. This tasty dish is perfect for bento box lunches or for rounding out any meal as a side dish.
As in the traditional Japanese kitchen, very little goes to waste. Note how even the scraps from cutting the kabocha are reserved.
Kabocha Umani
1/2 kabocha squash
3 1/2 cups dashi
1/2 cup sake
1/2 cup mirin
5 Tablespoons sugar
Remove the seeds from the kabocha. Cut the kabocha into bite size pieces. Trim bits of the green skin, but reserve parts of it for color. Discard seeds and skin shavings.
While the following technique is not required, it is a nice touch. With a small paring knife, round off the edges of the skin and keep the trimmings.
In a pot layer the kabocha squash on the bottom. Top with the broth and simmer with a drop-lid until tender. If you have reserved the trimmings, cook those in a smaller pot using part of the prepared broth. Simmer until tender.
This dish will hold for several days.
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