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Simmered Squash in Dashi and Mirin Recipe

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4.2 from 244 reviews

  • Author: Sky
  • Total Time: 35 minutes
  • Yield: Serves 4

Description

This simmered squash recipe features tender chunks of kabocha or acorn squash cooked gently in a flavorful broth made with dashi or chicken stock, sake, soy sauce, and mirin. The squash absorbs the umami-rich liquid, resulting in a comforting and lightly sweet dish perfect as a side or light meal. Ready in just over 30 minutes, this simple, authentic Japanese-inspired recipe highlights the natural sweetness and creaminess of the squash with a delicate balance of savory flavors.

Ingredients

Broth

  • 2 cups dashi or chicken stock
  • 2 tablespoons sake
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin

Main Ingredient

  • 1/2 kabocha or acorn squash (about 1 lb), deseeded and cut into large 1 1/2-inch chunks

Seasoning

  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

Instructions

  1. Prepare the broth mixture: In a large bowl, whisk together the dashi or chicken stock, sake, soy sauce, and mirin until well combined to create a flavorful cooking liquid.
  2. Arrange the squash: Place the squash chunks in a medium-sized pot in a single layer to ensure even cooking.
  3. Add the broth to the pot: Pour the prepared broth mixture evenly over the squash pieces, covering them with the liquid.
  4. Bring to a boil: Cover the pot with a lid and place it on medium heat. Bring the liquid to a boil carefully without disturbing the squash arrangement.
  5. Simmer the squash: Once boiling, reduce the heat to maintain a gentle simmer. Cook the squash until it becomes tender and can be easily pierced with a fork, about 15 to 20 minutes.
  6. Let it absorb flavors: Turn off the heat and keep the pot covered, letting the squash sit in the cooking liquid for about 5 minutes to further absorb the flavors.
  7. Season and serve: Taste the squash and broth; season with kosher salt and freshly cracked black pepper as needed. Serve warm and enjoy this delicate, savory-sweet squash dish.

Notes

  • Use either dashi stock (for a more traditional Japanese flavor) or chicken stock depending on availability and preference.
  • Kabocha squash provides a slightly sweet and nutty flavor, but acorn squash or similar types can be substituted.
  • Adjust the seasoning after cooking to suit your taste, as the broth ingredients provide a balanced base.
  • This dish pairs well with steamed rice or can accompany protein dishes.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • For a vegetarian version, use vegetable broth instead of dashi or chicken stock and check that soy sauce is vegetarian friendly.
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Japanese

Find it online: https://skysrecipes.com/simmered-squash-in-dashi-and-mirin-recipe/