This is based on a typical Japanese technique, but the flavorings are a little more forceful than you would find in a traditional dish.
INGREDIENTS:
1 medium to small Kabocha, seeded 2 cups dashi* or water, or as needed 2 tablespoons sake 2 tablespoons soy sauce (use a light sauce or artisanal if you have it) 2 tablespoons sugar (or to taste. This will be based on how the sweet the squash is and personal taste) ½ teaspoon toasted sesame oil Optional-1 tablespoon peeled grated ginger (use a ginger grater or Microplane) 4-5 large-ish scallionsMETHOD:
Use a swivel peeler to remove the skin, but leave some stripes and patches of the rind on the squash. Cut it into 1½-inch triangular chunks (You don’t have to, but the dish looks great this way, and the shape helps prevent breakdown of the squash as it simmers). Use the peeler to run along the edges and cut a bevel along each edge to prevent them from breaking up during cooking.
Trim the scallions of rootlets and the thin tips of the greens. Halve the white parts lengthwise and slice into 1/8th inch strips. Slice the greens thinly at a steep angle. Keep the two separated.
In a pot or pan large enough to hold the squash in a single layer, add the dashi or water, sake, soy, sugar, sesame oil, and if using, squeeze the ginger juice out of the ginger into the liquid as well. Bring to a boil, then stir well. Reduce heat to a gentle simmer, then add the whites of the scallions. Simmer 2 minutes. Place the squash in the liquid skin down. If needed, add a little liquid to just come to the top of the squash. Place a lid from a slightly smaller pan on top of the squash to keep it in the liquid.
Simmer gently, and check after 4 minutes with a sharp knife or toothpick. There should still be some resistance. Continue to cook, checking every 2-3 minutes until the squash is tender and the skin strips are easily pierced. All totaled, cooking time should be around 8-10 minutes.
Remove the squash to a serving vessel and arrange decoratively, with some of the skin sides facing up.
Strain the liquid in the pan for bits and chunks of squash, then return the liquid to the pan and reduce the sauce to a light glaze. Pour over the squash, then scatter the scallion greens over the dish. You could sprinkle with sesame seeds if you wish. Serve hot or at room temperature.
Chef’s Notes:
*Dashi is a traditional broth/base in Japanese cuisine and is the liquid part of miso soup. It is made from dried bonito flakes and seaweed. It lends a smoky savory flavor to the dish, or you can use the vegetarian version. (See recipe) Water can be used, or a light vegetable broth if you have one.
Serves: 4
Source: Chef Andrew E Cohen
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