醬燒南瓜 Simmered Kabocha Squash in Soy Sauce

材料 Ingredients

日本南瓜 Kabocha squash 1 磅 lb (450g) 柴魚湯頭 Bonito stock 2/3 杯 cup 醬油 Soy sauce 1 大匙 Tbs 味霖 Mirin 1 大匙 Tbs 清酒 Sake 1 大匙 Tbs 糖 Sugar 1 大匙 Tbs

做法

1.	南瓜刷洗乾淨，挖掉籽後切成2"x2"(5cmx5cm)方塊。
2.	將南瓜塊鋪在鍋底，皮向下，不要重疊。
3.	加入柴魚湯頭，醬油，味霖，清酒和糖煮滾。轉小火，蓋上蓋子煮到竹籤很容易插進去的程度，大約15分鐘。

PROCEDURE

1.	Brush and wash the squash. Scoop out the seeds then cut it into 2"x2"(5cmx5cm) cubes.
2.	Place the squash cubes in a pan - skin side facing down and do not overlap.
3.	Add the bonito stock, soy sauce, mirin, sake and sugar and bring the mixture to a boil. Turn the heat to low; cover and simmer until a bamboo skewer can easily poke through, approx. 15 minutes.

最後更新 (Last Update): 10/02/2020
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