Japanese Steamed Squash

Servings: 2

Author: Maxine Sharf

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Japanese Steamed Squash

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Absolutely loved how this Japanese steamed squash turned out! The memmi sauce (which tastes like tempura dipping sauce) makes this dish very special. Thank you to my Aunt Jennifer for the recipe.

Ingredients

• 1 Kabocha or Acorn Squash (Kabocha Recommended)
• 1/4 Cup Memmi
• 3/4 Cup Water
• 1 Tbsp Sesame Oil
• Black Sesame Seed

Instructions

1. Remove the seeds and stringy flesh from the inside of the squash and cut it into cubes (skin on) - kabocha squash is recommended for this recipe, but I couldn’t find it at my grocery store so I used acorn squash which was also delicious!
2. Place in a steamer basket and steam covered for 10 minutes; drizzle with sesame oil.
3. Mix the Memmi with the water and pour into a serving bowl; add the squash and serve with some sesame seeds sprinkled on top - enjoy! Dip each piece of squash in the sauce before eating

Notes:

Memmi is a Japanese soup / sauce base that you should be able to find in the international foods section of most grocery stores. The one I use is Kikkoman brand

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