This is a simple Japanese recipe that traditionally uses kabocha squash to create a side dish that’s often eaten with rice. Here I use acorn squash, which is slightly less sweet but still retains a velvety texture once cooked. The squash gets even better in the fridge a day or two later, as it soaks up the juices from the broth. You can serve this dish warm or at room temperature.
1 small acorn squash, washed and cut into large chunks
2 cups cold water
3 Tbsp. bonito flakes
1 inch piece dried kombu
1 inch piece of ginger, washed and crushed
2 Tbsp. soy sauce
2 Tbsp. sake
2 Tbsp. mirin
1 Tbsp. sugar
This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc
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