Togan with Shoyu

A delicious, winter melon soup is a warming tradition.


Medium ALOUN FARMS TOGAN, cut into 2 “ squares

1 can

Chicken Broth

1 packet

Katsuoboshi (Bonito flakes)

2 ½ Tbsp


1 Tbsp

Mirin (Sweet rice wine)

1 ½ Tsp



1.  Clean and Wash Aloun Farms Togan.

2.  Cut into 2” squares.   

3.  Put squash, chicken broth, sugar, mirin and shoyu in pot.

4.  Cover and bring to a boil

5.  Reduce the heat to medium and cook for 5 minutes.

6.  Turn pieces over and continue cooking for about 2 more minutes until tender.

7.  Sprinkle Katsuoboshi over top.

8.  Serve hot or at room temperature.

NOTE:   If you are watching your sodium intake.  This may be cooked in reduced salt broth without the shoyu.  Sprinkle Katsuoboshi and grated ginger on top before serving.