Sautéed Kabocha with Butter and Soy Sauce - Japanese Cooking 101

By Japanese Cooking 101 · 15 min

Ingredients

Instructions

1. Cut the kabocha in half, then scrape out the seeds and fibres from the centre. Slice carefully into pieces about 1/4 inch (6 mm) thick and roughly 1 x 2 inches (2.5 x 5 cm).
2. Heat a frying pan over medium-low heat and add the butter. Lay the kabocha slices in a single layer and cook for 2-3 minutes, then turn and cook for another 2 minutes.
3. Turn off the heat. Add the soy sauce, mirin and sugar, and toss the kabocha well to coat. Serve sprinkled with ground black pepper.

Summarized from Japanese Cooking 101's video. Watch it for the details.