Kabocha No Nimono - Stewed Pumpkin/Squash (Japan)

Submitted by Mellowpuff

"This is the most common (& delicious!) method of cooking pumpkin in Japan. The usual hard-skinned variety of pumpkin/squash is best. You don't have to worry about peeling off all the skin - as long as you wash it & chop any rough bits, it's good enough to eat!"

 

• Ready In: 20mins
• Ingredients: 4
• Yields: 4 side dishes
• Serves: 4

ingredients

• 600 -700 g pumpkin, chopped into chunks (about 2 inches each way)
• 200 ml water
• 3 tablespoons sugar
• 3 tablespoons Japanese soy sauce

directions

1. Prepare the pumpkin. Mix the other ingredients together.
2. Place everything in a large frying pan with the skin face down. Bring to a light boil.
3. Reduce heat & place a couple of wet paper towels on top of the pumpkin. (Do not skip this step!).
4. Simmer for about 10-15 minutes until the pumpkin is nicely cooked, but not soft & mushy.

Reviews

[Tea Girl]

Yummy! I have had this in the past in Japanese restaurants and wanted to try this at home. It worked well both with a Japanese pumpkin and the typical Western one. I'm sure we will make it again because it was a lovely salty-sweet treat (one of my favourite flavour combos).