Sake-Steamed Winter Squash with Miso and Shishito Peppers
This recipe is borrowed (slightly changed) from a book by our friend Nancy Singleton Hachisu called Japanese Farm Food, published in 2012.
Ingredients
3 tablespoons miso
6 tablespoons sake
1-1/3 pound Kabocha or Red Kuri squash
3 Tablespoons sauté oil
3 Shishito peppers
Instructions
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.
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