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Japanese braised squash bites

These Japanese braised squash bites are very popular snacks in Japan, eaten with green tea. They normally use kabocha squash, but other types can be used too. If you're doing a Japanese-sytle gastro event, a party or just want some lovely snacks during the day, try this very simple recipe!
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 6 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 450 g squash kabocha
  • 500 ml dashi broth
  • 2 Tbsp unrefined cane sugar
  • 1 Tbsp mirin
  • 2 Tbsp soy sauce

Method
 

  1. Wash the squash, cut it in half and remove the seeds. Cut the flesh into 5 cm cubes and, with the skin downwards, put them into a saucepan. Pour over most of the dashi, add the mirin and sugar.
  2. Bring to the boil, then gently simmer for 8 minutes under cover, turning over the squash pieces halfway through.
  3. Add the soy sauce and the remaining dashi, then cook further until soft (under cover). This should take about 5 minutes.
  4. Remove the squash pieces from the cooking broth, leave them to cool slightly.
  5. Serve warm or at room temperature.