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Dec. 7th, 2011 09:12 amHappy birthday to ![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
lilacsigil and (belatedly, sorry) to ten!
lilacsigil and (belatedly, sorry) to ten!Dec. 7th, 2011
Japanese-style simmered squash
Dec. 7th, 2011 12:57 pmThis is delicious, full of nutrients (you get all the nutrients the squash has, including in the peel), easy, and generally a great winter dish (insert hemispherical disclaimer here).
A note on ingredients: most should be readily available in an Asian grocery or natural foods store. The bonito flakes for the dashi are, in my experience, the hardest thing to locate. If you can't find kabocha, you could substitute another sweetish, orange-fleshed winter squash like acorn, butternut, or a small pumpkin. But I'm not sure if the peel will soften enough to be edible like kabocha peel does. Finally, although I highly recommend using dashi, you could try a plain chicken broth flavored with soy sauce and mirin, or a mild fish or seafood broth. Or vegetable broth (preferably konbu-based), although you won't get the same roundness of flavor.
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A note on ingredients: most should be readily available in an Asian grocery or natural foods store. The bonito flakes for the dashi are, in my experience, the hardest thing to locate. If you can't find kabocha, you could substitute another sweetish, orange-fleshed winter squash like acorn, butternut, or a small pumpkin. But I'm not sure if the peel will soften enough to be edible like kabocha peel does. Finally, although I highly recommend using dashi, you could try a plain chicken broth flavored with soy sauce and mirin, or a mild fish or seafood broth. Or vegetable broth (preferably konbu-based), although you won't get the same roundness of flavor.
( read more )