This vegetable dish would be found in a typical Japanese bento box. Butternut squash may be substituted for the kabocha squash. We found kabocha at Daruma in Bethesda (6931 Arlington Rd., 301-654-8832).
- 1 pound kabocha squash, peeled and cut into 1/4-inch half-moon slices
- 2 1/2 tablespoons miso , preferably red (not the sweet white or fudge-like black)
- 2 1/2 tablespoons sugar
- 1 teaspoon low-sodium soy sauce
- 2 teaspoons sesame oil
Place the squash on a plate and cover loosely with plastic wrap. Microwave on high for 2 to 3 minutes, or until the squash begins to soften. Set aside; the squash will continue to steam/soften under the plastic wrap.
In a small bowl, combine the miso, sugar and soy sauce. Set aside.
In a large saute pan or skillet over medium to medium-low heat, add the sesame oil. When it is hot, add the microwaved squash, stirring occasionally, and cook for a few minutes until it is tender and any raw taste is gone. Add the miso mixture and stir to mix well. Serve warm or cold.
From food writer Yukari Pratt.
Tested by Bonnie S. Benwick.
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