Kabocha with Soy Ginger Glaze
Summary
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Ingredients
1
thumb sized piece ginger, peeled and minced 2 cloves
garlic, minced 6
green onions 1⁄4 cup
dashi or chicken broth 3 tablespoons
shoyu 1 tablespoon
mirin 1 tablespoon
dark brown sugar 1⁄2
medium kabocha pumpkin, peeled, seeded and cut into ½-3/4 inch slices 1 teaspoon
yuzu juice or mixture of ½ lemon juice and lime juiceInstructions
- 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.
