Simmered Buttery Kabocha 黑糖味醂南瓜

Ingredients:

1 Kabocha

4 tablespoons Brown Sugar

2 tablespoon Mirin

2 tablespoons Butter

1/4 teaspoon Salt

Direction:

1. Cut the Kabocha in half and scoop out the seeds.

2. Cut off some of the thick skins. 

3. Cut the Kabocha into large cubes. 

4. In a medium pot, melt the butter over high heat.

5. Add Kabocha cubes and stir fry them until they are coated with butter.

6. Add brown sugar, marin and salt; stir well.

7. With the lid on, cook them over medium-low heat for about 13-15 minutes.  Gently stir them half way through to prevent them from burning.  Serve with steamed rice.  Store them in the fridge up to one week.