Kabocha Yose Recipe
Make Kabocha Yose Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hayato Menu
Method
Hayato Menu
- 1
Prepare the kabocha: remove seeds and cut the flesh into 2-inch chunks. Rinse. Heat 1 tablespoon vegetable oil in a wide skillet over medium heat. Add the kabocha chunks and sauté 3–4 minutes, until lightly browned on the edges.
- 2
Make the glaze: in a small bowl, whisk together 240 ml dashi stock, 2 tablespoons soy sauce, 2 tablespoons mirin, 1 teaspoon sugar, and 1 tablespoon sake until the sugar dissolves and the mixture is evenly combined.
- 3
Simmer with glaze: pour the glaze over the sautéed kabocha in the skillet. Bring to a gentle boil, then reduce heat to a simmer. Cook 12–15 minutes, or until the kabocha is tender and the sauce reduces to a glossy glaze.
- 4
Finish and garnish: sprinkle sesame seeds over the kabocha and add the sliced green onions. Cook 1–2 minutes more to warm the greens and let flavors meld.
- 5
Serve: transfer to a serving platter or bowls, spoon the glaze over the pumpkin, and serve warm.
