Ingredients:

  • 1 lb Kabocha squash, deseeded and cut into 1-inch cubes
  • 1 tbsp Neutral oil
  • 3 cloves Garlic, thinly sliced
  • 1 tsp Fresh ginger, minced
  • 2 stalks Green onions, cut into 2-inch lengths
  • 2 tbsp Soy sauce
  • 1 tbsp Mirin
  • 1 tsp Toasted sesame oil
  • 1/4 tsp White pepper
  • 2 tbsp Water or vegetable broth

Instructions:

  1. Cut the kabocha into uniform 1 inch cubes. In a small bowl, whisk the soy sauce, mirin, sesame oil, white pepper, and water until combined. Note: Prep the sauce first so you don't burn the garlic later.
  2. Heat neutral oil in a wok over medium high heat until it shimmers. Add squash in a single layer and sear undisturbed for 2-3 minutes until mahogany brown.
  3. Toss the cubes and sear for another 2 minutes until the edges are caramelized.
  4. Stir in the sliced garlic and minced ginger. Sauté for 30 seconds until you smell the aromatics.
  5. Pour in the Umami Glaze and water/broth.
  6. Immediately cover the pan with a lid and reduce heat to medium. Steam for 5-7 minutes until the squash is tender when pierced with a fork.
  7. Remove the lid and simmer the mixture. Stir occasionally until the liquid reduces to a thick, glossy syrup.
  8. Add the green onions and stir fry for 1 minute until they just start to wilt.