Sake-Steamed Winter Squash with Miso

This recipe is borrowed (slightly changed) from a book by our friend Nancy Singleton Hachisu called Japanese Farm Food, published in 2012.


3 tablespoons miso

6 tablespoons sake

1-1/3 pound Kabocha or Red Kuri squash

3 Tablespoons sauté oil

3 Shishito peppers


Muddle the miso with one half of the sake in a small bowl.  Peel the squash slightly and slice it into 1/8-inch thick pie-shaped wedges.  Long pieces should be cut in half crosswise  — aim for bite-sized pieces.  De-seed the Shishitos and chop them up.  Heat the oil in a large skillet or wok, over medium-low heat until the peppers are cooked.  Throw in the squash and toss to coat the pieces with oil.  Splash in the remaining 3-tablespoons of sake and toss.   Cover the skillet (or wok), stirring occasionally for about 6 minutes until the squash slices have softened.  Add the miso-sake mixture, stirring carefully to evenly coat the slices. 

This can be served hot, at room temperature, or cold.

meal or course
brunch, buffet, dinner, lunch, side, vegetable dish
recipe type
quick + easy