Ingredients : Serves 6

  • 450g kabocha squash, quartered, seeded, peeled roughly and cut into chunks
  • 3 tbsp light brown soft sugar
  • 3 tbsp Japanese sake
  • 1.5 tbsp kikkoman soy sauce


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  • In a large pan, place the kabocha suquash, 3 tbsp water, sugar sake ans soy sauce over a midum heat, cook with the lid.
  • Bring to a simmer, then turn down the heat and cook for about 20 minutes or until soften. If it begans to burn, add some water.
  • Remove the lid and shake the pan occasionally to boil off any excess water.

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This recipe was first published on mizueandco.com in Nov. 2006.