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“From the Consumer Guide Japanese Cooking Class Cookbook - this makes it so easy to cook any squash if you steam it in sections! And squashes and pumpkins are supposed to be a near-perfect food for nutrition --”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut squash in half; remove seeds. Wash.
  2. Cut into pieces approximately 2 inches square.
  3. Slice off small pieces of about 1/2 inch of the skin of the squash to give it a mottled appearance [or pare skin entirely, if preferred].
  4. Place squash skin side down in a heavy 3-quart saucepan.
  5. Add 1-1/2 cups dashi, the sugar and the mirin.
  6. Cut parchment paper to fit into saucepan; lay loosely on top of squash. Cover saucepan with lid.
  7. Heat to boiling over medium heat. Boil vigorously 4 minutes. Gently turn pimpkin pieces over. Continue boiling, covered with paper and lid for 4 minutes longer.
  8. Add tamari soy sauce. Add remaining 1/2 cup dashi, if needed. Continue boiling, covered with paper and lid for another 7-8 munites, just until tender.
  9. Serve hot or cool to room temperature.
  10. Serves 4.
  11. NOTE: you can cut the squash or also pumpkin into 2-inch squares and steam for 16 minutes in an Oster Digital Steamer [from Amazon.com] or in a steamer placed in a pot.
  12. Also, dashi is made by boiling water with a piece of kelp and bonito flakes - see separate recipe OR buy instant dashi mix at your local asian grocery store.

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