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Homemade Japanese dishes are often variations on a few cooking styles – one of the simplest and tastiest is the simmered dish. Here, I made Japanese simmered pumpkin with dense, buttery kabocha squash, which is not only tasty, but the cooked peel is edible! You can use the basic broth to cook potato, sweet potato, daikon, taro, burdock, lotus root, or even tofu. Tomiko and I spent a month in Tokyo a few years ago, and we would find this dish, ready-made, in the grocery stores. We finally found out how to make it ourselves, and now it’s part of my personal repertoire!
Kabocha no Nimono - Japanese Simmered Pumpkin
Ingredients
- 400g kabocha pumpkin/buttercup squash
- 2 cups dashi stock
- 2 Tbsp shoyu (soy sauce)
- 1 Tbsp mirin
- 1 Tbsp white sugar
- 1 Tbsp sake
Instructions
- Remove the seeds and stringy fibres from the pumpkin and cut into 2-cm chunks. If you use kabocha pumpkin/buttercup squash, you don't need to peel it!
- Place the pumpkin and dashi in a large saucepan and add the shoyu, mirin, sugar and sake.
- Bring to a boil over medium heat, then turn the heat down to low and simmer for about 15 minutes, until the pumpkin cooked.
- Take the pumpkin out of the stock and serve, hot or cold, with rice. Keep the broth to simmer other vegetables, such as potato, daikon, or sweet potato.
This sounds interesting. And tasty!! Thanks for sharing at the What’s for Dinner party. Hope you have an amazing week ahead.
so simple and beautiful!