Stew and braised dishes taste especially good in the winter time. So naturally, I've been using my soup & stew donabe, "Miso-shiru Nabe", more often lately. I made the braised Spicy Kabocha with this donabe again today.
I cut the kabocha into large cubes first. Since I had more time today, I trimmed the edges of the skin of each cube. With this extra work, the result will look better and also it will make the edges less likely to fall apart.
The procedure is quite simple. I put the kabocha with sake, sugar, mirin, soy sauce, and water in the donabe, then simmered for about 10 minutes. The mixture of the sesame oil and hot bean paste were added and cooked further until the liquid is almost gone. That's it!
The braised kabocha is ready to serve. The texture and flavor are so amazing, thanks to Miso-shiru Nabe. You can find the recipe on toiro's website. So, please check it out.
