Best 5 Sake Steamed Chicken And Kabocha Squash Recipes

JAPANESE SIMMERED KABOCHA

Steps:

• Gather all the ingredients.
• In a small saucepan, boil the measured water for the dashi. Once boiling, add the katsuobushi.
• Mix together and turn off the heat. Set aside for 15 minutes. Then, strain the katsuobushi with a fine-mesh sieve. Now you have Katsuo Dashi. Set it aside for now. Reserve the spent katsuobushi to make furikake (rice seasonings).
• Remove the seeds and membrane from the kabocha and microwave it for 2 minutes to soften the outer skin. You can skip microwaving if you have a sharp knife and the strength to cut through the hard kabocha.
• Carefully cut the kabocha into wedges, then equal 2-inch (5 cm) pieces. Remember, we leave the skin on because kabocha skin is edible and nutritious.
• In a large pot, place the kabocha pieces in a single layer, skin side down.
• Add the dashi, sake, and sugar. Tip: Swirl the pot to mix the seasonings so you don't break the kabocha pieces.
• Cook on medium high heat and bring it to a boil.
• Add the soy sauce and salt, and swirl the pot again to mix the seasonings. The cooking liquid should come three-quarters up the sides of the kabocha pieces; if it does not, you can add a little bit of water. Bring it to a boil again.
• Once boiling, turn the heat to medium low to maintain a simmer. Cover with an otoshibuta (drop lid) and cook for 20-30 minutes (depending on the size of your kabocha pieces and how long it takes the skin to cook). You can tell it's done when the orange flesh of the kabocha has tiny, thin cracks near the skin or a bamboo skewer pierces the kabocha easily. If you feel that the liquid is evaporating too fast, you can cover the pot with a pot lid (with the otoshibuta still placed on top of the kabocha).
• Remove from the heat and let the kabocha sit covered with a pot lid until cool, about 30 minutes. This helps the kabocha absorb more flavor as it cools. You can serve it at room temperature or reheat before serving.

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.

CHICKEN AND RICE WITH KABOCHA SQUASH

Steps:

• Preheat oven to 375 degrees. In a large heavy pot with a tight-fitting lid, heat 1 tablespoon oil over high. Season chicken with salt and pepper. In batches, cook chicken, skin side down, until deep golden and fat is rendered, 6 to 8 minutes. Flip and cook 1 minute more. Transfer chicken to a plate. Discard fat and wipe pot clean.
• Reduce heat to medium-high and add remaining tablespoon oil to pot. Add onion and squash and cook until onion is translucent, 8 minutes. Add garlic and oregano and cook until fragrant, 30 seconds. Add rice and cook, stirring, until opaque, 2 minutes. Add wine and cook, stirring, until completely evaporated, 2 minutes. Return chicken to pot, skin side up, and add broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil; cover, transfer to oven, and cook until liquid is absorbed and rice is tender, 25 minutes. Let sit, covered, 10 minutes.

STEAMED KABOCHA SQUASH

Steps:

• Bring 8-quart pot of water to boil. Add squash and boil, uncovered, 2 1/2 minutes. Using tongs, flip squash over, then boil 2 1/2 minutes more. Drain and let cool.
• When squash is cool enough to handle, cut off top and bottom and remove skin with paring knife. Cut squash in half crosswise, scoop out seeds, and cut flesh into 1-inch chunks.
• In medium bowl, stir together squash, olive oil, honey, ginger, and salt. Transfer to steamer set over boiling water and steam until tender, about 15 minutes. Spoon onto large plate and serve.