braised kabocha |
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Braised kabocha is simple, down-home Japanese cooking. My grandma made it; my mom makes it, and my kids, sisters, nieces and nephews all eat it.
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Cut the kabocha. Seed it and cut into 1-inch chunks. Set the kabocha pieces, skin side down in a single layer in a bit pot. Add just enough water to cover the bottom of the pan, but not enough to cover the kabocha. Mix Hon Tsuyu, sugar, shoyu and mirin together and mix into the water. Cover pot and bring to a boil. Once this happens, turn the heat down and let it steam for about 20 minutes.