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.

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Recipe

Adjust Servings

Yield
portions
Recipe CategoriesAsian Side Dishes Vegetables

Ingredients

1piece(s)thumb sized piece ginger, peeled and minced
2Clovegarlic, minced
6eachgreen onions
1⁄4Cupdashi or chicken broth
3Tablespoonshoyu
1Tablespoonmirin
1Tablespoondark brown sugar
1⁄2eachmedium kabocha pumpkin, peeled, seeded and cut into ½-3/4 inch slices
1Teaspoonyuzu juice or mixture of ½ lemon juice and lime juice

Instructions

  1. Heat a 12" skillet over medium-high heat. Combine all the ingredients except the green onion and pumpkin and bring to a simmer.
  2. 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.
  3. 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.

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