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.
- Cut kabocha into small chunks about 1 and 1/2 inch cube.
- Leave skin on (the texture of the cooked skin is great!).
- Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.
- Place the pan in high heat and bring it to boil.
- Turn down the heat to low.
- Simmer kabocha until the liquid is almost gone.
- Serve warm or cold. (I prefer it cold).
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.
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.
This is a great recipe for a classic dish. The weather turned cold recently and I made this to have with dinner. Even though it was room temperature, it was pure bliss for us! Thank you for posting this, Japanese Delight!