Kabocha with Soy Ginger Glaze
1thumb sized piece ginger, peeled and minced
2 clovesgarlic, minced
1⁄4 cupdashi or chicken broth
1 tablespoondark brown sugar
1⁄2medium kabocha pumpkin, peeled, seeded and cut into ½-3/4 inch slices
1 teaspoonyuzu juice or mixture of ½ lemon juice and lime juice
- Heat a 12" skillet over medium-high heat. Combine all the ingredients except the green onion and pumpkin and bring to a simmer.
- Add kabocha and half the green onions and cook 4 minutes, turn the pieces and cook 4 more minutes. Continue to simmer until the pumpkin is tender and the sauce has reduced to a glaze.
- Serve on a platter, drizzle the remaining sauce over the pumpkin. Finish with the remaining half of the green onions and drizzle with the yuzu or lemon lime juice.