Dashi Braised Kabocha Squash

• 1 medium kabocha squash
• 2 tablespoons oil (canola or light olive)
• 1 teaspoon sesame oil
• 1 cup dashi
• 1 tablespoon soy
• 2 tablespoons mirin
• 1/2 teaspoon chili garlic paste (more to taste)
• Cilantro, chopped, for garnish
• Green onion, thinly sliced, for garnish

1. Cut kabocha in half, seed and cut into about 8 moon shapes. Mix remaining ingredients except cilantro and green onion.
2. Heat a large pan over medium high heat. Add both oils to pan and add squash. Cook a few minutes until slightly brown. Flip and cook a few more minutes. Add liquid mixture and simmer about 20 minutes or until squash is tender when pierced with a sharp knife, flipping over about halfway through. Toward the end the liquid will turn syrupy. Shake the pan to coat all pieces and remove to a plate.
3. Garnish with cilantro and green onion.

kabocha squash, oil, sesame oil, dashi, soy, mirin, chili garlic, cilantro, green onion

Taken from food52.com/recipes/17770-dashi-braised-kabocha-squash (may not work)