Japanese Boiled Acorn Squash

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#55605

serves/makes:

ready in:
under 30 minutes

ingredients

1 pound acorn squash, seeded and cut in 2 inch squares
1 1/2 cup water
1/2 teaspoon hon-dashi powder
2 1/2 tablespoons sugar
1 tablespoon mirin
1 1/2 tablespoon soy sauce

directions

Shave off the skin in spots on the squash to make it look decorative and give the broth flavor a chance to permeate.

Combine water, hon-dashi, sugar and mirin in a saucepan, add squash pieces and boil covered 7-8 minutes, turning the pieces once halfway through cooking.

Add soy sauce and boil covered 7-8 minutes longer or until tender, turning pieces again halfway through.