Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Sweet Simmered Squash
(Kabocha no Nimono)

------------------------INGREDIENTS-----------------------------
1 sm Acorn squash (1-1/2 lbs.)
1 1/2 c Water (or Basic Soup
-Stock-dashi, see below)
1 ts Dashi-no-moto powder
1 tb Soy sauce
2 tb Sugar
1 tb Mirin
2 tb Sake

-------------------------DIRECTIONS------------------------------
1 ea Peel squash and cut into 1
-inch cube. Remove seeds.
2 ea In a medium saucepan, pour
-in water and stir in dashi
-powder (or

Basic Soup Stock-dashi, see below), soy sauce, sugar mirin and sake.
3. Bring to a boil over moderate-high heat. Add squash and Cook for
10-15 minutes until tender and glazed but not mushy at reduced heat.
TO MAKE ICHIBAN DASHI (BASIC SOUP STOCK) 2-1/2 QUARTS
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ INGREDIENTS:
2-1/2 qts. cold water 3 inch dried kelp (Kombu) 1 oz. of dried shaved
bonito flakes (Katsuobushi) DIRECTIONS: 1. In a 4 to 6 quart pan,
place kelp in the cold water and heat. Then remove kelp immediately
after reaching a boil. 2. Stir bonito flakes into boiling water, turn
off the heat immediately. Flakes will settle on the bottom. 3. Strain
stock with fine strainer into a large bowl. 4. Stock may now be use
as the base for a soup or stew, or as cooking base. 5. Stock can be
remain at room temperature up to 8 hours or refrigerated for as long
as 2 days.( For convenience it can be frozen in an ice cube tray and
used for up to 3 weeks)

Submitted By SAM LEFKOWITZ On 08-17-95

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