Shoyu Braised Kabocha, Instant Pot
When it's cold, I sometimes want to eat hot vegetables or hot sides over salad. Kabocha is readily available in Hawaii cut up, especially in the winter so this is a good windy evening side.
Ingredients:
- 1 c. vegetable or chicken broth
- 20 oz bag kabocha, cut (or half a kabocha)
- 3 T shoyu
- 1 T granulated sugar
- 1 T sake
- 1 T minced garlic
- 3-4 drops sesame oil
Directions:
- Pre-mix the shoyu, sugar, sake, garlic and oil. Put everything in the Instant Pot and give it a toss.
- Set the time for Manual 6 minutes. Natural pressure release (~10 minutes).
I served this with a simple roast chicken and some pickled Japanese vegetables (tsukemono), genmai cha or hojicha (Japanese tea).
Do you peel the squash? If so what’s the best method
ReplyDeleteI do not peel the squash. I buy the pre-cut, washed kabocha from Costco and the pressure cooker makes the skin soft enough to eat.
ReplyDeletehi! are you using instant pot? I peeled and cut the squash into bitesized pieces, then cooked under pressure in instant pot for 6 minutes, then let it natural release 10 minutes per the recipe. The result was mostly disintegrated kabocha. Flavor was great, but I'd reduce the cooking time down next time.
ReplyDeleteI agree, Tammy. I cut the time to 5 minutes and the kabocha was still completely mush--good flavor, terrible texture. Next time I'm going to try 3 minutes and natural pressure release for 5 minutes. The recipe doesn't specify if the pressure is supposed to be set to high or low -- I used high pressure and perhaps that's the problem.
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