Kabocha with Soy Ginger Glaze
Chef Keoni Chang shares this delicious recipe for braised Kabocha Pumpkin with a Soy Ginger Glaze. Braising kabocha brings out its sweet, nutty flavor and marries well with Asian ingredients like shoyu, ginger, garlic, and yuzu.
Ingredients
- 1 thumb sized piece ginger, peeled and minced
- 2 clove garlic, minced
- 6 green onions
- 0.25 cup dashi or chicken broth
- 3 tablespoon shoyu
- 1 tablespoon mirin
- 1 tablespoon dark brown sugar
- 0.5 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 juice
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