Butternut-Squash Nimono (Japanese dashi-simmered squash)

It's part sweet, part fishy.  Deilicious!

This is cheap, easy, and very more-ish.

It takes 15mins.

RECIPE BELOW:

The authentic way to eat this is with Kabocha, a sweet green squash that you can get in Asian stores.  But, it works well with any good firm squash/pumpkin.

I also cheated with instant Dashi powder. (Don't tell anyone)  It's like using a stock cube, but much better.  You can easily make your own dashi in about 30mins, I didn't have time today.. There's a really good description of all things Dashi HERE.


SERVES 2 with rice as a main
or 4 as a side-dish

• 250ml Dashi Stock
• 1 medium squash, (or 1/2 a big one!)
  
• 2-3 tbs Mirin
• 1tbs Soy Sauce
  
• 2tsp sugar 
• 1tsp salt

Cut your pumpkin into large bite-sizes.
Put them skin side down in a single layer in a big pan.
Pour in your hot dashi stock into the pan, until it covers half the way up the pumpkin.
Add the Mirin, the soy, and the salt then sprinkle with the sugar.
Cover & bring to a boil.
Then turn down the heat & simmer for 10-15mins.

It's worth checking one after 10mins.  They should still have a bit of bite to them.  They are not great if over-cooked.
Check the seasoning, and eat!  Yum.

They are sweet, slightly fishy, & surprisingly filling. I ate these with some steamed rice.  That was all that was needed.