Sweet Nishime Squash
Stewing vegetables creates a calm centered energy that is without compare; stewing sweet vegetables that grow close to the ground also relaxes our stressed-out psyches. Sweet winter squash such as butternut, acorn, Hokkaido, red kuri or kabocha relaxes the middle of the body, satisfies the desire for sweet taste, and warms you up on chilly days.
Makes 3-4 servings
- 1-inch piece kombu
- 1 dried shiitake mushroom, soaked til tender, stem removed
- 1 sweet onion, thick wedge pieces
- 2 cups 1-inch winter squash cubes, seed, but do not peel squash
- Mirin or white wine
- spring or filtered water
- organic soy sauce
Step By Step Instructions:
Place kombu and whole shiitake mushroom on the bottom of a heavy pot. Top with onions and then squash. Add equal amounts of mirin and water to just cover the bottom of the pot (1/4 cup total). Cover and bring to a gentle boil. Reduce heat to low and simmer until squash is soft, about 25 minutes. Season lightly with soy sauce and cook, uncovered, over medium heat until any remaining liquid has been absorbed and formed a thin syrup. Stir gently to combine and serve warm.