Easy Roasted Kabocha Squash Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 2 portions
 
Ingredients
  • Mirin 1.5 tsp mirin
  • Soy Sauce ⅔ tbsp Japanese soy sauce
  • Salt or fine salt ⅓ tsp salt
  • Sugar 2 tbsp sugar
  • Enough water to just cover the pumpkin pieces (me, it gave about 300ml)
  • ¼ kabocha pumpkin (about 250 g)
Instructions
  1. Wash the outside of the kabocha under water to clean the skin.
  2. Remove / scrape the seeds and fibers from the heart of the kabocha with a spoon. To make it look nice, cut the skin only at the edges, without peeling it entirely because it's skin is edible. Of course you can remove all the green skin if you want.
  3. Cut the kabocha into square pieces of about 2 or 3 cm wide or thin slices.
  4. Arrange your kabocha squash pieces, with the skin side down, in the bottom of a medium-sized wide baking pan, in one layer, right next to each other.
  5. Cover the kabocha slices with water, being careful not to displace them and keep them in place. They must be covered without floating. Bring everything to a boil over a medium-high heat with lid on.
  6. When it boils, remove the lid and lower the heat so that it simmers without boiling (low to medium heat). Sprinkle some sugar and salt on it.
  7. Place over the kabocha pieces a very light lid that is smaller than the pan so that it is in direct contact with the squash slices, without crushing them (or just cover with tin foil). This allows everything to be cooked evenly so that the top of the kabocha is also nicely soaked with the wonderful taste of the broth while letting it evaporate little by little from the sides.
  8. Add mirin and soy sauce. Return your small lid on the kabocha pieces and simmer for 2 or 3 minutes more.
  9. Remove the lid and simmer again until only about ⅓ of the broth remains.
  10. Remove from heat and allow to cool.
Notes
Note: If you do not have such a lid, use a piece of foil or baking paper, the edges of which you bend to fit the size of your pan. Simmer this way until half the broth has evaporated.
Recipe by Japan Food Style at https://japanfoodstyle.com/easy-roasted-kabocha-squash-recipe/