Kabocha Squash With Miso
- Cuisine: Asian
- Course: Side Dish
- Features: Fast
Summary:
This vegetable dish would be found in a typical Japanese bento box. Butternut squash may be substituted for the kabocha squash. We found kabocha at Daruma in Bethesda (6931 Arlington Rd., 301-654-8832).
4 side-dish servings
Ingredients:
- 1 pound kabocha squash, peeled and cut into 1/4-inch half-moon slices
- 2 1/2 tablespoons miso, preferably red (not the sweet white or fudge-like black)
- 2 1/2 tablespoons sugar
- 1 teaspoon low-sodium soy sauce
- 2 teaspoons sesame oil
Directions:
Place the squash on a plate and cover loosely with plastic wrap. Microwave on high for 2 to 3 minutes, or until the squash begins to soften. Set aside; the squash will continue to steam/soften under the plastic wrap.
In a small bowl, combine the miso, sugar and soy sauce. Set aside.
In a large saute pan or skillet over medium to medium-low heat, add the sesame oil. When it is hot, add the microwaved squash, stirring occasionally, and cook for a few minutes until it is tender and any raw taste is gone. Add the miso mixture and stir to mix well. Serve warm or cold.
Recipe Source:
From food writer Yukari Pratt.
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