Sake Steamed Kabocha Squash With White Miso Recipes

MISO-GLAZED KABOCHA SQUASH

Steps:

• Preheat oven to 375°. In a blender or food processor, whirl miso, ginger, sake, vegetable oil, rice vinegar, soy sauce, and brown sugar.
• In a large bowl, toss squash slices with miso mixture to coat thoroughly. Lift slices from sauce and arrange them, overlapping slightly, on a large baking sheet. Reserve sauce.
• Bake 15 minutes. Brush slices with remaining sauce (you will have some left over) and cook until tender when thick edges are pierced with a fork, about 5 to 10 more minutes.
• Drizzle with sesame oil and serve hot or warm.

SAKE-STEAMED CHICKEN AND KABOCHA SQUASH

Steps:

• Combine chiles, sake, and 1 cup water in a pot. Fit with a steamer basket and arrange ginger in basket. Season chicken with salt and place in steamer basket, skin side up; add squash and 2 sliced scallions. Cover pot and steam chicken and squash over medium heat, adding more water by 1/4-cupfuls if needed, until squash is tender and chicken is just cooked through, 16-20 minutes.
• Remove steamer basket from pot and bring liquid to a boil. Cook until flavors are concentrated and liquid thickens, 6-8 minutes (you should have about 3 Tbsp.).
• Slice chicken and arrange on plates with squash. Pour steaming liquid over and top with additional scallions.

SAKE-STEAMED KABOCHA SQUASH WITH WHITE MISO

Steps:

• Using a vegetable peeler, peel squash very lightly, still keeping it green at the edge. Cut squash lengthwise into 1-inch-wide wedges, then cut the wedges crosswise into 1/4-inch slices.
• In a small bowl, combine miso and 3 tablespoons sake, stir and set aside.
• Heat oil in a wide skillet over medium. Add chile peppers and let them sizzle, then add squash and stir to coat. Sprinkle lightly with salt. Spread out squash slices in one layer and cook gently without browning for about 3 minutes. Add remaining 3 tablespoons of sake and cover with lid. Allow squash to steam for about 2 minutes more, until it is just cooked through.
• Add miso-sake mixture and sesame oil, if using, carefully combining to coat squash slices without smashing or breaking them. Serve hot, at room temperature or cold.