Japanese Boiled Acorn Squash
Ingredients
- 1 pound (0.5 kg) acorn squash, seeded and cut in 2 inch (5 cm) squares
- 1 1/2 cup water
- 1/2 tsp hon-dashi powder
- 2 1/2 tbsp sugar
- 1 tbsp mirin
- 1 1/2 tbsp soy sauce
Instructions
Shave off the skin in spots on the squash to make it look decorative and give the broth flavor a chance to permeate. Combine water, hon-dashi, sugar and mirin in a saucepan, add squash pieces and boil covered 7-8 min, turning the pieces once halfway through cooking. Add soy sauce and boil covered 7-8 min longer or until tender, turning pieces again halfway through. The original recipe suggests that you can add ground pork to this too, though I haven't tried that. Enjoy!
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