Sake-Steamed Kabocha Squash With White Miso
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound kabocha squash (about half a medium squash), seeds removed
- 3tablespoons white miso
- 6tablespoons sake
- 3tablespoons canola oil or mild vegetable oil
- 6small dried red chile peppers
- Kosher salt
- 1teaspoon sesame oil, optional
Nutritional analysis per serving (6 servings)
144 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 3 grams protein; 326 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a vegetable peeler, peel squash very lightly, still keeping it green at the edge. Cut squash lengthwise into 1-inch-wide wedges, then cut the wedges crosswise into ¼-inch slices.
- Step 2
In a small bowl, combine miso and 3 tablespoons sake, stir and set aside.
- Step 3
Heat oil in a wide skillet over medium. Add chile peppers and let them sizzle, then add squash and stir to coat. Sprinkle lightly with salt. Spread out squash slices in one layer and cook gently without browning for about 3 minutes. Add remaining 3 tablespoons of sake and cover with lid. Allow squash to steam for about 2 minutes more, until it is just cooked through.
- Step 4
Add miso-sake mixture and sesame oil, if using, carefully combining to coat squash slices without smashing or breaking them. Serve hot, at room temperature or cold.
Private Notes
Comments
I agree; kabocha squash can be hard to peel. I hate to admit this to this crowd so instead I scrub the outside thoroughly with a vegetable brush or plastic "scrubbie," scrape off any thickened or discolored bits with a sharp knife or vegetable peeler (you need a strong one), cut it up and cook it. In my experience the skin doesn't have a strong texture or taste and might even have some vitamins. Or use a sharp knife instead of a peeler to cut away thin slivers from the outside.
For me the hardest part of this recipe was peeling the squash. I followed the recipe exactly and the squash was cooked to a texture where it was soft but not mushy. I think it's important to follow the recipe exactly with regards to the cut size of the squash and the timing of the cooking. Next time I will cook the squash in 2 tablespoons of oil instead of three. I thought it was a bit oily. I served it alongside of some buckwheat noodles.
Choose kabocha squash the way Japanese do: 1) it should be heavy, which usually translates into fresh and sweet, and 2) it should have few blemishes on the skin.
The Japanese often eat the skin. Just scrub it well before hand, and shave away the blemishes before cooking.
Left over squash can be simmered in just enough stock (dashi or vegetable) to cover, a few TB each of mirin, soy sauce, and sake and a half cup of sugar. Drain most of liquid before eating. It is also good hot or at room temp.
For folks struggling with peeling the squash: the squash need not be peeled. Kabocha skin is not only perfectly edible, but often quite pleasant to eat.
Is it just me or does it seem slightly unusual to add miso without cooking it at all? My memory of miso-ni doesn't have this. Did I miss that step?
As I understand it, miso is often added at the end of a dish precisely to avoid cooking it, which can dampen the flavor (and probiotic health benefits, if that's a concern). I also routinely use miso raw in dips and cold dishes.
Reduced miso and sake to 2 tbsp each and left out sesame oil but used extra virgin olive oil instead. Otherwise, followed the recipe. Delicious!
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