Monday’s Bread Bowl: Simmered Kabocha Squash with Dried Shrimp

A veggie seafood combination

This hearty dish is just right for the cold wintry weather. Kabocha has a semi-sweet taste that’s enhanced by the addition of dried shrimp that has been reconstituted. The colorful yellow kabocha flesh will satisfy hungry appetites. Here’s our rendition:

What you will need:

1 large pot with lid
1 wooden spoon
1 small bowl
3 tablespoons cooking oil
½ cup warm water
2 kabocha squashes, peeled and chopped into bite-sized chunks
¼ cup dried shrimps, sold in packages at many Asian food stores
5 garlic cloves, chopped
Pinch of sea salt
Pinch of black pepper

Cooking and Directions:

Place dried shrimp into warm water to soak for at least 15 minutes. Drain and reserve flavored water for later use. Heat pot at medium-high heat, then add oil, onion, shrimp, and garlic. Let ingredients sweat until onion turns translucent. Stir well. Next, add kabocha. Let pieces of squash cook for about 10-15 minutes. The squash might still be firm but don't worry. It will eventually soften. Add shrimp-flavored water, cover with lid, and bring to a slow simmer. Continue simmering until liquid is practically evaporated. Sticking to pan may occur. Remove from heat and serve. Warning: Your kitchen may become quite aromatic. Try to have vents open to keep air circulating.