Lazy Weekends · Japanese
Simmered Kabocha Squash
A classic Japanese side where sweet, starchy kabocha squash is braised in a savory dashi reduction until tender.
Why This Works
Using a drop lid forces the liquid to circulate around the squash pieces while keeping them submerged, ensuring an even, uniform braise without the pieces breaking apart.
The Upgrade
Serve warm with a dusting of freshly toasted black sesame seeds to add a nutty aroma that complements the squash's natural sweetness.
Chef's Secret
Michelin TechniqueLeave the edible skin on the kabocha squash to provide a necessary structural contrast that prevents the pieces from turning into mush during the simmer.
Ingredients
Total time including resting: 35 min
Directions
Place the kabocha squash cubes in a single layer in a medium saucepan.
Add the dashi stock, soy sauce, and sugar to the pan.
Bring the liquid to a gentle boil over medium heat.
Lower the heat and cover the pan with a parchment paper 'drop lid' (otoshibuta) directly on top of the squash.
Simmer for 20 minutes until the squash is tender and the liquid has reduced to a syrup.
Allow the squash to cool for 10 minutes in the pan to let the flavors fully set.
Wine Pairing
Off-Dry Chenin Blanc
White Wine
The BottleDomaine Huet Le Mont Vouvray Demi-Sec
The honeyed fruit and vibrant acidity match the natural sugars of the braised kabocha. This wine's weight matches the starchy texture of the squash perfectly.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Grilled White Fish
A simple grilled white fish fillet provides a lean protein to accompany the sweet, starchy squash.
Ingredients
Directions
Pat fish fillets completely dry with paper towels.
Season flesh evenly with salt and white pepper.
Heat oil in a cast-iron skillet over medium-high heat until shimmering.
Place fish in skillet, skin-side down if applicable, and sear for 4 minutes without moving.
Flip carefully, add butter and lemon zest to the pan, and baste for 2 minutes until just cooked through.
Remove from heat and serve immediately.
Side Dish
Shredded Daikon Salad
A raw, zesty salad provides a crunchy contrast to the soft, braised texture of the kabocha.
Ingredients
Directions
Slice daikon into matchsticks, ideally using a mandoline for precision.
Submerge daikon in ice water for 5 minutes to ensure maximum crispness.
Whisk together vinegar, soy sauce, sesame oil, and sugar in a small bowl until dissolved.
Drain daikon thoroughly and pat dry with a clean cloth.
Toss the daikon with the dressing in a chilled bowl.
Garnish with sesame seeds and serve promptly.
Member Reviews
How did it turn out?
Rate this recipe
Very approachable even for a beginner. Turned out great.