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Japanese Style Simmered Sweet Kabocha Recipe


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     Japanese Style Simmered Sweet Kabocha

Category   Salads - Soups - Sidedishes
Sub Category   None

1 lb. Japanese pumpkin, kabocha
3/4 C. dashi stock
3 T. sugar
2 T. soy sauce

Cut kabocha into small chunks about 1 and 1/2 inch cube. Leave skin on. Put dashi soup stock, sugar, soy sauce, and kabocha chunks in pan. Place the pan on high heat and bring it to a boil. Turn down the heat to low. Simmer kabocha until the liquid is almost gone. Serve arm or cold.

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