This hearty and savory rice bowl would work well with any type of either summer or winter squash.
A friend gave me a beautiful squash harvested from her garden yesterday. I thought it was a type of snappy and watery summer squash or just a giant zucchini. It is still summer, isn’t it? While doing research on how to cook it, I found it actually belongs to the winter squash family. I then removed the thick and tough rind. I also precook the flesh in microwave to help soften the flesh. If summer squash, such as zucchini, is used, you can skip the ‘peeling’ and ‘microwave’ steps.
2 pounds winter squash with skin (you will probably get 1 pound after skin and seeds removed)
2 tablespoons cooking oil
1 spring onion, minced
1 teaspoon sesame seeds
cooked white rice
½ teaspoon salt
½ teaspoon white sugar
1 tablespoon light soy sauce
1 teaspoon dark soy sauce, optional
1 tablespoon Japanese Mirin or Chinese cooking wine
2 tablespoons chicken stock or water
1 teaspoon sesame oil
1. Remove the tough skin and seeds from the squash. Then cut the flesh into half-inch pieces in thickness.
2. Place all the squash pieces flat in a plate, cover the plate with cling film then microwave over high heat for 2-3 minutes till softened.
3. Make the seasoning sauce by combining all the ingredients.
4. Add two 2 tablespoons of cooking oil in a frying pan over medium high heat. When the oil is hot, place into the squash pieces, pan fry for 3-4 minutes till golden, flip the pieces to fry the other side. Pour into the seasoning sauce evenly onto the squash pieces. Cook for another 2-3 minutes until seasoning sauce well absorbed by the squash. Turn off the heat.
5. Add one-serving cooked rice in a bowl. Place cooked squash on top of the rice. Sprinkle minced spring onion and sesame seeds. Repeat the process for the other 1 or 2 servings.
6. Ready to serve.