Kabocha Squash Curry

Ingredients

• 1 1/2 lb kabocha squash, seeded and cubed
• 1 onion, sliced
• 1 carrot, sliced
• 1 tbsp neutral oil
• 3 cups dashi or vegetable stock
• 3 oz Japanese curry roux
• 1 tbsp soy sauce
• Cooked rice

Instructions

1. Sauté onion and carrot in oil until the onion softens.
2. Add kabocha and stock, bring to a simmer, and cook until vegetables are tender.
3. Turn off heat, dissolve curry roux into the liquid, then return to low heat.
4. Simmer until thick, season with soy sauce, and serve with rice.

Cook’s Notes

Taste before adding extra salt, prepare all ingredients before heating the pan, and serve this dish fresh for the best texture and aroma.