Kabocha

I was planning to tempura the kabocha, but ran out of batter and too lazy to make more, Tempura - Vegetables / Sides / Recipes | Cooking with Aloha, Texas Style so I decided to deep fry the pieces and simmer them for about 30 minutes for a tasty snack—a quick and easy plan B.  

Ingredients 

  • 1 kabocha
  • Oil for frying
  • 2 C water
  • 1/2 t hondashi
  • 2 T sake
  • 1 T monk fruit
  • 3 t shoyu
  • 2 T minced ginger

 

Directions

  1. Wash and cut the squash into bite size pieces
  2. Fry a few minutes, set aside to cool
  3. Add hondashi to hot water until dissolved in pan
  4. Add the sake, monk fruit and shoyu
  5. Place kabocha skin side down in pan
  6. Bring to a boil, then cover and reduce heat to simmer 30 minutes, until tender
  7. Add ginger and toss in pan for extra flavor