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]
- 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
- Cut the squash into 1/2-inch slices.
- In a large skillet over high heat, heat the olive oil, add the squash, and stir. Continue to cook the squash, stirring occasionally.
- Lower the flame to medium-low, pour 1 tablespoon of the sake, and stir. Let cook, covered, until tender.
- 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.
- Switch off the flame, sprinkle the sesame seeds over the squash, and serve warm.