Sweet simmered squash (kabocha no nimono)

1 servings

Ingredients

Quantity Ingredient
Sweet Simmered Squash
(Kabocha no Nimono)
1 small Acorn squash (1-1/2 lbs.)
1½ cup Water (or Basic Soup Stock-dashi, see below)
1 teaspoon Dashi-no-moto powder
1 tablespoon Soy sauce
2 tablespoons Sugar
1 tablespoon Mirin
2 tablespoons Sake
1 each Peel squash and cut into 1 inch cube. Remove seeds.
2 eaches In a medium saucepan, pour in water and stir in dashi powder (or

Directions

INGREDIENTS

DIRECTIONS

Basic Soup Stock-dashi, see below), soy sauce, sugar mirin and sake.

3. Bring to a boil over moderate-high heat. Add squash and Cook for 10-15 minutes until tender and glazed but not mushy at reduced heat.

TO MAKE ICHIBAN DASHI (BASIC SOUP STOCK) 2-½ QUARTS ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ INGREDIENTS: 2-½ qts. cold water 3 inch dried kelp (Kombu) 1 oz. of dried shaved bonito flakes (Katsuobushi) DIRECTIONS: 1. In a 4 to 6 quart pan, place kelp in the cold water and heat. Then remove kelp immediately after reaching a boil. 2. Stir bonito flakes into boiling water, turn off the heat immediately. Flakes will settle on the bottom. 3. Strain stock with fine strainer into a large bowl. 4. Stock may now be use as the base for a soup or stew, or as cooking base. 5. Stock can be remain at room temperature up to 8 hours or refrigerated for as long as 2 days.( For convenience it can be frozen in an ice cube tray and used for up to 3 weeks)

Submitted By SAM LEFKOWITZ On 08-17-95

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