Ingredients:
1 Pound Of Fresh Cubed Seeded Acorn Squash
1/2 Teaspoon Of Shimaya Hon Dashi Bonito Fish Soup Stock
1 1/2 Tablespoons Of Lee Kum Kee Soy Sauce
2 1/2 Tablespoons Of White Pure Cane Sugar
1 Tablespoon Of Mirin Rice Cooking Wine
1 1/2 Cups Of Bottled Water
Information:
Serving Size 4
255 Calories Per Serving
4 Grams Of Fat
Preparation Instructions:
Getting started with this recipe, you will first need to remove the outer skin from the acorn squash, then cut it into small bite sized cubes. Next take out a large saucepan, add in the bottled water, Hon Dashi Bonito fish soup stock, white sugar, acorn squash, and mirin rice cooking wine. Bring these contents to a boil, stirring often to get an even blend of flavors. You will want to cook the acorn squash for seven to eight minutes. Lastly you will want to add in your soy sauce, again stirring until it's evenly and thoroughly mixed. When your acorn squach is nice and tender, and much of the sauce has been absored into the veggies, then you know it's done. Serve it hot as either a side dish or a main meal. We hope you have enjoyed this delciious Japanese style recipe. Please be sure to bookmark our website so that you can pay us a visit again in the future.
