Braised kabocha squash (or acorn squash), from "The Japanese Cooking Class Cookbook". Leave the edible green skin on for the color contrast or peel the pieces if you prefer.
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- 1Cut pumpkin in half and remove seeds. Wash pumpkin. Cut into pieces approximately 2 inches square.
- 2Slice off small pieces (about 1/2 inch) of pumpkin skin, to give a mottled appearance.
- 3Place pieces, skin side down, in a heavy 3-quart saucepan. Add 1 1/2 cups dashi, the sugar, and mirin.
- 4Cut a piece of parchment or foil to fit into saucepan; lay loosely on top of squash pieces. Cover saucepan with lid.
- 5Heat to boiling over medium heat and boil vigorously 4 minutes. Gently turn pieces over and boil, covered with parchment and lid, 4 minutes longer.
- 6Add soy sauce and remaining 1/2 cup dashi, if needed. Continue boiling, covered with parchment and lid, 7 to 8 minutes longer, just until tender. Serve hot or at room temperature.
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Nutritional Facts for Japanese Pumpkin (Kabocha Nimono)
Serving Size: 1 (18 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 36.3
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 400.1 mg
- Total Carbohydrate 8.4 g
- Dietary Fiber 0.0 g
- Sugars 8.0 g
- Protein 0.7 g
The following items or measurements are not included: