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Kambocha Nimono




Source of Recipe


Paul Manthe-Community Food Co Op, Bellingham WA


List of Ingredients




1 1/2 pounds peeled and seeded Kabocha Squash
1 1/2 C dashi stock *
3 T mirin
1 T sugar or barley malt
1 T tamari

Recipe



Cut squash into 2 inch pieces. Place the pieces in a steep sided sauce pan. Add liquid ingredients and season. Use a drop lid or plate to submerge the squash.
Bring to a boil, reduce heat and simmer for 15-20 minutes. Continue to simmer until squash is tender and liquid is reduced by one third as necessary.
Remove from heat. Allow liquid to absorb into the squash. Serve warm in remaining cooking liquid.


* Note;
Dashi stock is easy to make. Combine water, kombu ( in the bulk isle.) and bonito flakes,(or if preferred Shiitake mushroom.)