Best Sake and Soy-Braised Kabocha Squash Recipe | Christopher Kimball’s Milk Street

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Milk Street Recipe

Sake and Soy-Braised Kabocha Squash

30 minutes

Sake and Soy-Braised Kabocha Squash

Kabocha, which translates from the Japanese as “pumpkin,” is a variety of winter squash originating in Japan. Short, squat and green with light mottling and stripes that run from top to bottom, kabocha is orange on the interior, with sweet flesh that is slightly starchy and quite dense. In the Japanese kitchen, it often is cut into chunks and simply braised with soy sauce and a little sweetener (here we use mirin). We add a small measure of toban djan (a spicy Asian chili-bean sauce) as a flavor accent. Look for toban djan sold in jars in the international aisle of the grocery store or in Asian markets. If it’s not available, chili-garlic sauce is a fine substitute.

4 to 6

Servings

Tip

Don’t bother peeling the entire squash. Just shave off the areas of skin that are very bumpy and scarred using a sturdy vegetable peeler. With cooking, the skin becomes tender and soft enough to eat.

30 minutes

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