Sweet Soy Simmered Kabocha Squash

Cookbook author and food stylist Debra Samuels lived for over a decade in Japan where she absorbed the culture and fabulous cuisine of the country. Debra shares this side dish of naturally sweet kabocha squash simmered in sake and finished with a soy glaze. In addition to its vibrant color, kabocha is rich in beta carotene, iron, vitamin C and potassium. Healthy, easy and delicious.

[@thecatguy4301]

When I lived in Japan I ate that stuff pretty much every day. Loved it. When I got back home I just never thought to find it and make it. That was decades ago. The other day I bought one finally. Can't wait to eat it.

[@kayotet]

My grandma had the same pot lol. I think every Japanese household has one of those. I wish she were still around.

[@Furshed]

Awesome video. Very educational. Thank you for sharing it with us.

[@shermaynebrown5165]

Awesome video and recipe! Thanks so much!

[@renkaimo]

great video, a delicious recipe and very educational. THANKS!

[@anselmomabiala9935]

I really liked your explanation

[@KENTOSI]

So I bought kombucha this evening, looked up how to cook it, found your video and followed it. It was delicious! I'll probably go easier than you next time with the sugar as it's already sweet enough for me. Thanks!

[@CyberMachine]

Kombucha is a tea

[@sbxgii]

Thank you

[@GreggsonWong]

Making it right now as I type. Hope it comes out good!!

[@GreggsonWong]

Ok, turn pretty good. I think KENTOSI's comment below is right about it being a little sweet. Maybe 1-2 tbsp of sugar would be better. Tip, if the water is almost gone I would just turn off the heat and add the shoyu & salt then. When I followed the cooking for the last 2 mins my Kabocha turned out mushy and falling apart.

[@JontyBlue67]

WTF was in the pot?