Korean Soy-Braised Mini Kabocha Side Dish (3 Servings)

Wash the squash and carefully cut it in half on a stable cutting board. Scoop out the seeds and cut into roughly 3 cm pieces. Never force a knife through a very hard squash.

Mix 1½ tbsp soy sauce, 1 tsp sugar and 120 mL water. Set aside 1 tbsp syrup for the finish.

Heat 1 tsp oil in a wide pan over medium heat. Turn the squash gently for 2–3 minutes without burning the skins.

Pour in the soy mixture, bring to a simmer, cover and braise over medium-low heat for about 9–12 minutes. Gently shake the pan once; add a splash of water if the liquid evaporates too soon.

When a chopstick slides easily into a thick piece, uncover and add 1 tbsp syrup. Gently simmer for 2–3 more minutes to glaze, then turn off the heat. Avoid excessive stirring.

Transfer to a bowl and add 1 tsp toasted sesame if desired. Let the hot glaze and squash cool slightly to avoid burns.