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Squash

Japanese, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Kobocha No Toroni

October 7, 2012

Kabocha No Toroni (Japanese squash simmered in rice wine and soy sauce) is a simple side dish that is healthy and delicious. Some cooks prefer to create a marbled effect (above) by paring off patches of the  skin.  Although this is not necessary, it makes for a beautiful design.  This is easily done with a vegetable peeler.  The skin of the squash seems very hard, however, as the squash simmers the skin softens and becomes tender and edible.

Kabocha No Toroni

Serves four as a side dish

Adapted from Japanese Vegetarian Cooking by Patricia Richfield

Ingredients

About 1 pound Kabocha (Japanese squash)

2  cups water

1 tablespoon super fine sugar

1/4 cup mirin (sweet rice wine)

1/4 cup soy sauce

Cut the squash in half and remove seeds.  You can double the recipe if you want to use the entire squash.  The squash I purchased weighed about 2 1/2 pounds so I saved the other half for later use.  Peel off patches of skin to create a marbled effect if desired.  Cut into 2 inch cubes.

In a 3 – 4 quart sauce pan add water, sugar, mirin and soy sauce.  Bring to a boil.  Add squash and return to a boil then turn down the heat and simmer until just tender (al dente) for approximately 10 minutes (cooking time depends upon the size of the cubed squash).  Check doneness with a thin knife, don’t over cook!

Remove the squash to a serving bowl, reduce the sauce a bit then drizzle it on the kabocha just before serving and sprinkle with roasted sesame seeds.

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