Roasted Kabocha with Miso Glaze
Kabocha is a sweet winter vegetable and can be used for many ways to eat, such as simmered, soup, dessert, etc. And when you roast the Kabocha, it makes this vegetable even sweeter. It's also a good match with Miso which adds some rich and mild flavor. This sweet and salty dish is a tasty addition to your winter dinner table!
Ingredients
- 1/2 pcs Kabocha (Japanese Pumpkin)
- 1 tbsp Vegetable Oil
- 1 tbsp Soy sauce
- 2 tbsp Mirin (Sweet Cooking Rice Wine)
- 1 tbsp Miso
- 1 tbsp Sugar
- 1 tbsp Black Sesame Seeds
Instructions
- Heat oven to 375°F.
- Slice Kabocha into 1-inch wedges, coat with vegetable oil.
- Place them on an oven tray, then cook them for 20-25 minutes.
- In a pan over medium heat, add soy sauce, mirin, miso, sugar and stir well until sugar is melted.
- Add the Kabocha into the pan, make sure all Kabocha get coated with the glaze.
- Top it with black sesame seeds and serve.