Winter Squash in Mirin
The Best Recipes in the World by Mark Bittman.
- 1 lb yam or sweet potatoes, peeled and cut into 1″ chunks. You can substitute butternut or winter squash or carrots, I used acorn squash.
- 2 T plus 1 t good-quality soy sauce
- 1/4 c. plus 1 t mirin or 2 T honey
- 1 T sugar
- Combine the yam, 2 T soy sauce, 1/4 c. mirin, and sugar in a small saucepan with about 1/2 c. water. Cover and cook over medium heat until the yam is tender, about 15 minutes, adding a little more water if necessary.
- Uncover and cook, stirring occasionally, until the yam pieces are glazed and the mixture is almost dry. Add the remaining teaspoon of soy sauce and mirin, cook for another five seconds, and serve.
Results: I almost killed myself peeling the acorn squash, so I’d recommend a very sharp knife or sticking with the recommended yams. The end results were delicious, though. Both sweet and savory, this is an excellent side dish.