Yay, it's finally feeling like fall is here (weather-wise). And there's nothing better than a side dish of kabocha to ring in the start of fall.
Unlike my previous recipe on kabocha, this one is purposely very simple to allow the Japanese squash flavor to shine.
It's also a "cheater" version, because I don't make my own dashi stock-- I just buy the instant dashi powder pictured below. Dashi is a Japanese stock made of kelp and bonito shavings. The instant dashi I used has MSG listed in the ingredients, but there are non-MSG versions, such as this one on Amazon if you are adverse to MSG. (Although keep in mind that kelp itself has natural MSG)
With instant dashi, this recipe is so easy. The hardest part is peeling the kabocha. See the "how to peel kabocha" post here. After that, it's a quick simmer in dashi, and the side dish is done! Do make sure to use a large pan with a lid so that you can put the kabocha in a single layer as much as possible, since kabocha is quite delicate after cooking. The pieces will turn to mash if you use a deep pot and stir them too much.
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| Kabocha |
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| Peel after steaming |
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| Instant dashi powder (not vegetarian because it has bonito) |
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| Place cut kabocha in a large pan filled with dashi. Simmer with lid |
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| Uncover and simmer for a few minutes longer |
Yields 4-6 servings
Ingredients:
- 1 medium kabocha squash (about 3 lbs)
- 1 package of instant dashi (1.75 oz)*
- 1 T mirin
- pinch of salt
- 2 c water
Procedures:
1. Place entire kabocha in a steamer and steam for 5 min. Remove from steamer and slice off the skin. If you don’t mind the skin, skip this step.
2. Cut kabocha in half and scoop out the seeds and discard.
3. Dice kabocha to roughly 1 inch pieces and set aside.
4. Add water, instant dashi, mirin, and salt to a large pan. Mix to dissolve
5. Add kabocha pieces in a single layer if possible.
6. Simmer with the lid on the pan for about 7 to 8 minutes, and then uncover the pan and simmer for another 2-3 minutes or until kabocha has softened, but still maintain their shape. Most of the dashi should have evaporated down to about ½ cup.
7. Serve as a side dish warm or at room temperature.