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In this recipe, kabocha, also known as Japanese pumpkin, is stewed in sake until tender then tossed with miso for umami flavor. The result is soft winter squash with a unique flavor that's slightly sweet and a little salty. This quick and simple recipe can be turned into a complete meal by serving the stewed kabocha with rice and green vegetables.

Sake-Stewed Miso Kabocha Squash [Vegan]

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Ingredients You Need for Sake-Stewed Miso Kabocha Squash [Vegan]

  • 1/2 kabocha squash, seeds removed
  • 1 tablespoon olive oil or coconut oil
  • 2 tablespoons sake, divided
  • 1 tablespoon white miso
  • 1 teaspoon sesame seeds

How to Prepare Sake-Stewed Miso Kabocha Squash [Vegan]

  1. Cut the squash into 1/2-inch slices.
  2. In a large skillet over high heat, heat the olive oil, add the squash, and stir. Continue to cook the squash, stirring occasionally.
  3. Lower the flame to medium-low, pour 1 tablespoon of the sake, and stir. Let cook, covered, until tender.
  4. Mix the remaining tablespoon of sake with the miso and add this mixture to the squash, stirring carefully to evenly coat the squash without breaking it.
  5. Switch off the flame, sprinkle the sesame seeds over the squash, and serve warm.
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