Japanese Style Simmered Sweet Kabocha

Japanese Delight's Note:

This is a Japanese style sweet and savory pumpkin recipe. Kabocha has slightly sweet taste, and it is cooked in many different ways in Japanese cuisine. For example, tempura is a popular way to cook kabocha. Cut kabocha into thin slices to make tempura. Also, simmering is a common way. Kabocha tend to keep its shape even if it's simmered. This is a great side dish to accompany a Japanese meal.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 lb Japanese pumpkin , kabocha
• ¾ cup dashi stock
• 3 tablespoons sugar
• 2 tablespoons soy sauce

Directions:

1. Cut kabocha into small chunks about 1 and 1/2 inch cube.
2. Leave skin on (the texture of the cooked skin is great!).
3. Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.
4. Place the pan in high heat and bring it to boil.
5. Turn down the heat to low.
6. Simmer kabocha until the liquid is almost gone.
7. Serve warm or cold. (I prefer it cold).

Reviews

[Chef #793359]

My family loved this recipe. I did have to use consumme' though. Even my one year old grandson said YumYum when he ate it mashed up.

[Just Happy]

Easy, flavorful, healthy, quick! A very versatile side dish that compliments a good meal any time of the year. I recommend using Campbell's consomme, which has a deep aroma in itself.