This is Chef Keoni Chang's recipe that Wendell found at the Foodland website here. It actually came out kinda not-too-tender at first and Wendell had to recook it. We ate it with some yuzu sauce that Wendell got from Marukai, and it was good.
|1||piece(s)||thumb sized piece ginger, peeled and minced|
|1⁄4||Cup||dashi or chicken broth|
|1||Tablespoon||dark brown sugar|
|1⁄2||each||medium kabocha pumpkin, peeled, seeded and cut into ½-3/4 inch slices|
|1||Teaspoon||yuzu juice or mixture of ½ lemon juice and lime juice|
- Heat a 12" skillet over medium-high heat. Combine all the ingredients except the green onion and pumpkin and bring to a simmer.
- Add kabocha and half the green onions and cook 4 minutes, turn the pieces and cook 4 more minutes. Continue to simmer until the pumpkin is tender and the sauce has reduced to a glaze.
- Serve on a platter, drizzle the remaining sauce over the pumpkin. Finish with the remaining half of the green onions and drizzle with the yuzu or lemon lime juice.