Soy Braised Kabocha Squsah
SOY BRAISED KABOCHA SQUASH
INGREDIENTS:
- 2 tbsp. canola oil
- ½” piece ginger, minced
- 2 cloves garlic, minced
- 3 scallions, minced, plus more for garnish
- ¼ cup chicken or vegetable stock
- 3 tbsp. soy sauce
- 1 tbsp. mirin
- 1 tbsp. sugar
- ½ medium kabocha squash, peeled, seeded and cut into 1″x4″ wedges
DIRECTIONS:
Heat oil in 12″ skillet over medium-high heat. Add ginger, garlic and scallions, and cook until fragrant, about 1–2 minutes. Add stock, soy sauce, mirin and sugar; bring to a simmer. Add squash and cook, turning once, until softened, about 8 minutes. Reduce heat to low, cover, and cook until tender, turning once to evenly glaze, about 15 minutes more.
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