Kabocha with Soy Ginger Glaze
Chef Keoni Chang shares this delicious recipe for braised Kabocha Pumpkin with a Soy Ginger Glaze. Braising kabocha brings out its sweet, nutty flavor and marries well with Asian ingredients like shoyu, ginger, garlic, and yuzu.
|1||piece(s)||thumb sized piece ginger, peeled and minced|
|1⁄4||Cup||dashi or chicken broth|
|1||Tablespoon||dark brown sugar|
|1⁄2||each||medium kabocha pumpkin, peeled, seeded and cut into ½-3/4 inch slices|
|1||Teaspoon||yuzu juice or mixture of ½ lemon juice and lime juice|
- Heat a 12" skillet over medium-high heat. Combine all the ingredients except the green onion and pumpkin and bring to a simmer.
- Add kabocha and half the green onions and cook 4 minutes, turn the pieces and cook 4 more minutes. Continue to simmer until the pumpkin is tender and the sauce has reduced to a glaze.
- Serve on a platter, drizzle the remaining sauce over the pumpkin. Finish with the remaining half of the green onions and drizzle with the yuzu or lemon lime juice.