Soy-glazed Squash Rice Bowl

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.

Serves 2-3

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

Seasoning sauce

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

Method

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.

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