Simmered Kabocha Squash with Dashi (Kabocha No Nimono)
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Large chunks of kabocha (a Japanese winter squash somewhat similar to butternut) are braised in dashi using the microwave until fork-tender and flavorful. You can serve this simple veggie side dish piping hot, but Chef Dave Chang enjoys it best when chilled.
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.
What You’ll Need
What You’ll Need
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Ingredients
- 1 cup (240ml) cold dashi stock (use store-bought hondashi or make your own)
- 1 tablespoon agave
- ¼ (230g/8oz) kabocha squash, seeded and cut into large chunks
Preparation
- Place the dashi, agave, and kabocha in the Anyday dish. Cover with lid (knob lifted). Cook in the microwave for 7-8 minutes, or until the orange flesh is tender when pierced with a fork.
Serving suggestions & tips
- This recipe can be enjoyed hot or cold.
- Substitute dashi with your favorite stock or salted water. Add miso to the water for an extra-rich broth.
- Serve with some chili crisp for an easy side dish.
Recipe notes
- You can use kabocha or acorn squash since they have similar cooking times.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
