Kabocha Squash Nimono (Japanese Simmered Squash)

A quietly magnificent Japanese side dish — kabocha simmered in sweet dashi until meltingly tender.

Ingredients

• 1/2 medium kabocha squash (about 1.5 lbs), cut into chunks
• 1.5 cups dashi
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 2 tsp sugar

Directions

1. Cut squash into 2-inch chunks. Leave the skin on — it holds the shape and is edible.
2. Combine dashi, soy sauce, mirin, sake, and sugar in a wide, shallow pan.
3. Add squash pieces skin-side up. Bring to a simmer.
4. Place a drop lid (otoshibuta) or parchment circle directly on the squash.
5. Simmer gently 15-18 minutes until squash is very tender when pierced.
6. Serve in a bowl with a little of the braising liquid.

Notes

Kabocha has a much lower glycemic index than butternut squash and an earthy sweetness that absorbs the dashi beautifully. Skin-side up prevents the flesh from getting mushy.