Soy-Braised Kabocha Squash

Soy-Braised Kabocha Squash
Photo by Scott Phillips


  • One-half medium kabocha squash, peeled, seeded, and cut into ¾-inch chunks (3-½ to 4 cups)
  • 2 Tbs. vegetable oil
  • 3 Tbs. lower-salt soy sauce
  • 1 Tbs. rice wine (sake) or dry sherry
  • ¼ cup lower-salt chicken or vegetable broth
  • 4 scallions, thinly sliced, green and white parts separated
  • 1 Tbs. minced ginger
  • + 2 more ingredients
    • 1 Tbs. granulated sugar
    • 1 Tbs. minced garlic

Combine the broth, soy sauce, sugar, rice wine, and 1/3 cup water in a small bowl. Stir to dissolve the sugar and set aside.Heat the oil in a wok or 12-inch skillet over medium heat until hot. Add the white parts of the scallions, garlic, and ginger and cook, stirring constantly, until fragrant b...

View full recipe at Fine Cooking


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