Kabocha Squash Simmered in Rice Wine and Soy SauceFrom mokona 7 years ago
How to make it
- Cut squash in half and remove seeds. Peel off skin, and cut squash into 1-inch cubes.
- Put remaining ingredients into a saucepan and bring to a boil. Add squash and return to a boil. Simmer until just tender.
- Arrange into 4 small bowls, add a little of the cooking liquid and serve immediately.
The Cookmokona Metro-Detroit, MI
The Rating2 people
I never tried kabocha squash. This recipe looks so intriguing! Salty and sweet!elgab89 in Toronto loved it