Japanese-style Simmered Kabocha – TOIRO

Name: Japanese-style Simmered Kabocha – TOIRO
Ingredients: 1/2 medium-large kabocha squash (about 1 1/2 lbs or 750 g); 2 tablespoons raw brown sugar; 3 tablespoons plus 1 teaspoon (50 ml) mirin; 3 tablespoons plus 1 teaspoon (50 ml) white tamari (can substitute with usukuchi shoyu / light-color soy sauce); about 1/2 cup plus 2 tablespoons (150 ml) or more dashi or water

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Kabocha no nimono This is a classic Japanese home-style dish, and we love the full flavor of nutty kabocha with light seasoning of soy sauce, etc. This dish is almost ridiculously easy to make. Once...

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Ingredients

1/2 medium-large kabocha squash (about 1 1/2 lbs or 750 g)
2 tablespoons raw brown sugar
3 tablespoons plus 1 teaspoon (50 ml) mirin
3 tablespoons plus 1 teaspoon (50 ml) white tamari (can substitute with usukuchi shoyu / light-color soy sauce)
about 1/2 cup plus 2 tablespoons (150 ml) or more dashi or water