Soy Sauce-Simmered Kabocha Recipe
The soy-sauce simmered kabocha recipe from Rie McClenny and Sanaë Lemoine’s new cookbook, “Make It Japanese,” comes together in a flash with the help of three pantry staples. Read on for the...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Cooking tools:
- Spider strainer
- Chef's knife
- Cutting board
- Skillet
- Stove
- Spoon
- Measuring cup
- Measuring spoon
- Parchment paper
- Toothpick
- Fork
- Airtight container
- Refrigerator
Ingredients
- 1½ pounds kabocha squash (about ½ kabocha)
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- ¼ teaspoon kosher salt
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