Kabocha no Nitsuke

Kabocha no Nitsuke is a comforting Japanese dish featuring tender kabocha squash simmered in a sweet and savory soy sauce mixture. This vegetarian delight highlights the natural flavors of the squash while providing a warm, satisfying experience.

Ingredients

• Kabocha squash - 400 grams
• Water - 300 ml
• Soy sauce - 2 tablespoons
• Mirin - 2 tablespoons
• Sugar - 1 tablespoon
• Dashi (vegetable) - 1/2 cup
• Sesame oil - 1 teaspoon
• Green onion (for garnish) - 1 stalk

Steps

1. Cut the kabocha squash in half, scoop out the seeds, and then slice it into wedges, keeping the skin on.
2. In a pot, combine water, soy sauce, mirin, sugar, and vegetable dashi. Bring the mixture to a simmer over medium heat.
3. Add the kabocha wedges to the pot and ensure they are submerged in the liquid.
4. Cover the pot and simmer for about 20 minutes, or until the kabocha is tender when pierced with a fork.
5. Once cooked, remove the lid and let the liquid reduce slightly for about 5 minutes to intensify the flavors.
6. Drizzle with sesame oil and toss gently to coat the kabocha in the glaze.
7. Serve warm, garnished with chopped green onions.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 590 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants and vitamins, particularly vitamin A and C.
• High in dietary fiber, which aids in digestion and promotes satiety.

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