Prep 10 mins
Cook 0 mins
One of my most favourite Japanese side dishes made with one of my favourite vegetables. This is eaten at room temperature, and is especially tasty (I think). I usually make extra, as youngest son and I love the left-overs.
- 600 g pumpkin (not butternut, but a HARD skinned variety like Queensland Blue or Kent)
- 300 ml dashi (I use instant made according to the directions on my current packet)
- 2 tablespoons mirin
- 1⁄4 teaspoon salt
- 1 tablespoon soy sauce
- Halve or quater the pumpkin, remove seeds and stringy part.
- Cut into 5cm pieces.
- Slice off the skin at random to give surface a mottled appearance and to allow flavour of dashi to steep in.
- (We all are able to eat the skin once the dish is cooked).
- Put pumpkin in saucepan skin side down, and add the dashi.
- Bring to the boil and add the mirin and cook over low heat for 5 minutes, with a dropped lid (smaller than the cooking pot) placed right on top the ingredients.
- (This keeps the ingredients from breaking up, whilst distributing the flavours without stirring).
- Add the salt and soy.
- Cover with saucepan lid and simmer until soft and most of the liquid evaporates.
- Turn off the heat and cool in saucepan to let the flavour seep in.
- I taste before all the liquid is gone to see if it is flavorful enough as some pumpkins are tastier than others.
- If it's lacking in flavour I might add a bit more soy, mirin or a big pinch of sugar.
- This is generally eaten at room temperature as a side dish.
I make something similar to this and it is very good. I was taught to add about 2tbs sake, 2 tbs sugar and 2 tbs soy sauce.
My japanese mother in law taught me this dish long time ago.And this dish is normally eaten slightly sweet and I prefer it sweeter as well. But we normally add in 3 tbsp sugar, 1 1/2 tbsp of soy sauce and 1/2 cup of water.And omit the dashi.
I think it tastes better if you use Kabocha(japanese pumpkin). That is how my mom used to make when I was little.