Taste of Zen/Kabocha no Amakarani

Kabocha no Amakarani
Kabocha squash pieces simmered in soy sauce and sugar

One of the most popular appetizers in the Japanese kitchen. Soften Kabocha squash pieces soaked up a combination of soy sauce and sugar provide you with almost a dessert-like taste.

Course

Appetizer

Main Ingredient

Vegetable

Method

Simmering

Taste

Sweet, Salty

Season

Year Round

Time (min.)
Cooking / Prep.

Serves

4 persons

Ingredients

Main Ingredients

	1	piece	Kabocha Squash

Sweet Sauce

	6	tablespoons	soy sauce
	4	tablespoons	sugar
	2	tablespoons	Mirin
	1/2	cup	water

	Covering with aluminum foil

Cover with aluminum foil right over Kabocha squash pieces when simmering. This will help the pieces soak up sauce.

Recipe

	Procedure:

		Cut Kabocha squash into 3 inch length by 1 1/2 inch width pieces. Trim 4 corners and peel off green skin here and there. This will later help Kabocha squash pieces soak up sauce and also prevent from crashing. Set aside.
		In a large saucepan, bring soy sauce, sugar and Mirin . Simmer them over medium heat until sugar gets melted. Add water to it and then continue to simmer them over medium heat until boiling.
		Bring the prepared Kabocha squash pieces into the sauce, and cover them with aluminum foil. Simmer them over medium heat for 10 minutes or until the pieces get soft. Check to see them cooked by poking with a long pin. Make sure not to simmer them too much.
		Separate sauce from the Kabocha squash pieces as soon as they get soft. This will keep the pieces from getting soggy.

	Serving:

		Bring the cooked Kabocha squash pieces in a large serving bowl. Serve them warm. If you like stronger taste, bring 1 or 2 teaspoons of the sauce when serving.

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