LOCATION: Recipes >> Vegetables >> Acorn Squash 03
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Acorn Squash 03
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Japanese Boiled Acorn Squash
1 pound (0.5 kg) acorn squash, seeded and cut in 2 inch (5 cm) squares
1.5 cups water
1/2 tsp hon-dashi powder
2.5 tbsp sugar
1 tbsp mirin
1.5 tbsp soy sauce
Shave off the skin in spots on the squash to make it look decorative
and give the broth flavor a chance to permeate.
Combine water, hon-dashi, sugar and mirin in a saucepan, add squash
pieces and boil covered 7-8 min, turning the pieces once halfway
through cooking.
Add soy sauce and boil covered 7-8 min longer or until tender,
turning pieces again halfway through.
The original recipe suggests that you can add ground pork to this
too, though I haven't tried that. Enjoy!
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