Insert the tip of the knife diagonally around the stem and make a notch while turning the kabocha squash. In a small saucepan or microwaveable bowl, combine soy sauce and butter and heat until melted. Add more water to cover if needed. Adjust oven rack to center position and preheat oven to 400°f. Bring several inches of water to boil in a saucepan; Cut the kabocha into thin slices or square pieces of about 2 or 3 cm wide. Put 1 cm (½ inch) oil in a frying pan and heat over. Add the soy, sake and sugar to the pan and swirl the pan gently to mix. After scrubbing it clean, pierce the squash, making about 10. Slice the squash in half and coat with extra virgin olive oil and salt to make two bowls, or roast a whole kabocha by cutting off the top and scooping out the seeds.
Place over a medium heat and bring to a boil. How to cut a kabocha squash (japanese pumpkin) • just one cookbook. Adjust oven rack to center position and preheat oven to 400°f. Slice the squash in half and coat with extra virgin olive oil and salt to make two bowls, or roast a whole kabocha by cutting off the top and scooping out the seeds. Add the soy, sake and sugar to the pan and swirl the pan gently to mix. Insert the tip of the knife diagonally around the stem and make a notch while turning the kabocha squash. A winter squash, kabocha (aka japanese squash) tastes similar to sweet potato or sugar pie pumpkin. Lift the bottom of the stem with the knife and remove it. The unfilled cups can be made days in advance and stored at. In a small saucepan or microwaveable bowl, combine soy sauce and butter and heat until melted. Put 1 cm (½ inch) oil in a frying pan and heat over.
