Kabocha Simmered in Kombu Dashi

Serves 4 40 min total, 15 min hands on Japanese $0.87 per serving A little salt

Ingredients

• 1 piece Kombu, 4 inch
• 4 Dried shiitakes
• 1 1/4 lb Kabocha squash, seeded and cut into 2 inch chunks, skin on
• 1 tbsp Ginger, julienned
• 2 tbsp Low-sodium tamari
• 2 Scallions, thinly sliced
• 1 tbsp Sesame seeds, toasted

Method

1. Make the dashi first. Put the kombu and dried shiitake in a pot with 3 cups (720 ml) water and let them soak for 15 minutes while you cut the squash. Then set the pot over low heat and bring it slowly toward a simmer over about 10 minutes. Pull out the kombu just before it boils, or the broth turns slick and bitter.
2. Lift out the softened shiitake, slice them, and return them to the pot. The soaking and simmering water is now a deep, savory stock for free.
3. Lay the kabocha in the pot in a single layer, skin side down, so the pieces sit in the dashi. The skin is edible and holds the chunks together, so leave it on.
4. Add the ginger and 1 tablespoon of the tamari. Cover and simmer gently for 15 to 18 minutes, until a knife slides into the squash with no resistance.
5. Add the last tablespoon of tamari and simmer uncovered for 2 minutes to concentrate the broth. Season late so the squash stays sweet and the salt stays low.
6. Let the pot rest off the heat for 10 minutes. Simmered squash tastes better once it settles and drinks the broth back in.
7. Serve the squash in shallow bowls with a little broth spooned over, topped with scallions and toasted sesame.

Nutrition

Estimated per serving: 80 calories, 3 g protein, 3 g fiber. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement.

Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt.