Recipe: Danbi Seasonal Kitchen’s roasted kabocha squash with miso glaze

At Danbi Seasonal Kitchen kabocha squash is served with various entrees like the Guajillo Coconut Salmon pictured above Photo by Sarra Sedghi This week we re sharing a recipe for roasted kabocha squash with a miso glaze from Brookhaven restaurant Danbi Seasonal Kitchen Also known as danhobak or Japanese pumpkin kabocha squash is a winter squash with a dark green skin and a sweet golden interior Like other squashes kabocha squash is native to Latin America Portuguese traders introduced Japan to nihon kabocha in the th century American traders brought seiyo kabocha which has a sweeter taste and smoother rind to Japan in This vegetable is best enjoyed as a soup stuffed fried or completely sliced and roasted Danbi s salty fermented miso glaze adds contrast that accentuates the kabocha s natural sweetness Danbi chef and owner Jack Kim recommends sourcing kabocha squash at H-Mart Although the seasonings can be sourced elsewhere Kim announced he hasn t encountered fresh kabocha squash in other stores H-Mart has three metro Atlanta locations in Doraville Duluth and Riverdale Danbi s kabocha squash is roasted in a miso glaze Photo by Sarra Sedghi Serves Ingredients whole kabocha squash Avocado oil teaspoons kosher salt cups white miso cup soy sauce cup water cup rice wine vinegar ounces mirin cup finely grated fresh ginger cup maple syrup Directions Preheat oven to Fahrenheit or Fahrenheit if using a convection oven or air fryer Prepare the glaze Combine miso soy sauce water rice wine vinegar mirin ginger and maple syrup in a saucepan Whisk over low-medium heat for to minutes until smooth glossy and slightly thickened Do not boil Remove from heat and keep warm Prepare the squash Halve the kabocha squash remove the seeds and cut flesh with skin on into to centimeter-thick wedges Toss with avocado oil and salt until evenly coated Arrange cut sides down on a parchment-lined sheet pan Roast for to minutes flipping halfway through until tender and lightly caramelized The surface should be golden brown and fork-tender Serve promptly either as a side dish or in a rice bowl The post Recipe Danbi Seasonal Kitchen s roasted kabocha squash with miso glaze appeared first on Rough Draft Atlanta