- 1 kabocha squash (about 2 lb.)
- 4 cups seasoned rice vinegar
- 1 cup mirin or dry sherry
- 8 slices fresh ginger (each the size of a quarter)
- 8 whole star anise
- calories 18
- caloriesfromfat 5 %
- protein 0.4 g
- fat 0.1 g
- satfat 0.0 g
- carbohydrate 4 g
- fiber 0.5 g
- sodium 100 mg
- cholesterol 0.0 mg
How to Make It
Cut squash in half; scoop out seeds.
With a vegetable peeler, pare green skin from squash; discard. Using a slicer or knife, cut squash into 1/8-inch-thick slices (makes about 6 cups); rinse slices.
In a 4- to 5-quart pan, combine vinegar, mirin, ginger, and anise. Bring to boiling over high heat, then reduce heat and simmer 5 minutes. Add squash and return to boiling over high heat.
Transfer spiced mixture to a jar. Let cool and serve, or cover and chill up to 4 weeks.
Nutritional analysis per 1/4 cup drained serving.