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Dashi Braised Carnival Squash

yield: 4 servings
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Ingredients

For the Dashi

  • 2 cups water
  • 1 sheet kombu dried seaweeed
  • 1/4 "heaping" cup bonito flakes

For the Braised Squash

  • 1 cup dashi broth (recipe above)
  • 1 1/2 tablespoons dark brown sugar
  • 1 tablespoon dark soy sauce
  • 2 tablespoons canola oil
  • 1 teaspoon sesame oil
  • 1 medium carnival squash, seeded and cut into 8 moon shapes
  • 1 teaspoon togarashi
  • scallions, thinly sliced, for garnish

Instructions

For the Dashi

  • In a medium pot over medium heat, combine 2 cups water and 1 sheet kombu. Bring to a simmer, and remove from heat. Immediately add 1/4 cup bonito flakes, stir, and let steep for 10 minutes. Strain broth through a fine mesh strainer, discarding the solids. Use broth immediately.

For the Braised Squash

  • In a medium bowl, whisk together 1 cup dashi broth, 1 1/2 tablespoons dark brown sugar, and 1 tablespoon dark soy sauce until well combined. Set aside.
  • Preheat 2 tablespoons canola oil and 1 teaspoon sesame oil in a large nonstick pan over medium high heat. Add the squash, cooking for a few minutes until slightly brown. Flip and cook on the other side. Once both sides are browned and seared, add the dashi mixture (from the first step). Reduce heat to medium low and simmer for 20 minutes, or until the squash is tender when pierced with a fork, flipping the squash pieces about halfway through. Towards the end, most of the dashi mixture will have been reduced and the remaining liquid will be syrupy. Shake the pan to coat all the squash pieces and transfer to a plate.
  • Sprinkle 1 teaspoon togarashi over the squash, and garnish with scallions for serving.