Peeling the squash before cutting makes it easier. Don’t worry about getting all the peel off; a little left on is fine and looks nice. Save the seeds to roast; just wash well and dry, then oil and sprinkle with salt and bake 10-15 minutes at 350°F or until done. Eat as is or save and use as garnish for this dish.
INGREDIENTS:
1-2 leeks, white part only, washed and cut into ¼ inch thick rounds (leek to squash ratio should be around 1 part leek:2 parts squash) 1 kabocha squash, peeled and cut into 1½ inch chunks, edges beveled to help prevent crumbling/breaking preferred 2 cups dashi (see recipe on site) or water 2 tablespoon sugar, or to taste 1 tablespoon saké (Japanese rice wine) 1 tablespoon soy sauce 1/8th teaspoon roasted sesame oil (or to taste) 2-4 tablespoons white miso 1 slice fresh ginger, ¼ inch thick, peeled, around the diameter of a nickel Optional-roasted Kabocha seeds Grapeseed or other neutral flavored oil as needed
METHOD:
Find a pan that will hold the squash in no more than two deep. Heat the pan over medium heat. When hot, film the pan with oil.
When the oil is hot, add the leek rounds and sauté gently until they are colored a little golden on both sides. Add the ginger and sauté until fragrant, around 30 seconds.
Add the dashi, sugar, sake, and soy sauce, stirring to mix in the sugar. Simmer gently until the leeks are tender when pierced with a fork. Remove the leeks to a serving dish that will hold them and the squash and reserve, keeping warm.
Add the squash to the pot and simmer gently until tender, around 10-15 minutes. Use a toothpick or knife tip to check-the squash should be easily pierced with a little resistance. When the squash are done, use a slotted spoon to gently transfer them to the serving dish.
Add the sesame oil and stir in. Cook the liquid down until it is thickening and there is around a half-cup left. Use a whisk to stir in the miso thoroughly.
Taste the sauce, and adjust as needed (Sugar will likely be the ingredient to add). The liquid in the pan should have formed a glaze that will coat the squash and leeks lightly, if not, simmer down a little more. Pour over the squash and leeks and serve. If you have them, garnish with roasted seeds.
Serves: 4
Source: Chef Andrew E Cohen
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