Japanese Pumpkin (Kabocha Nimono)
Ready In: 30 mins
Serves: 4
Ingredients
- 1 lb Japanese pumpkin (kabocha squash) or 1 lb other green-skinned winter squash (such as acorn)
- 1 1⁄2-2 cups dashi
- 2 1⁄2 tablespoons sugar
- 1 tablespoon mirin
- 1 1⁄2 tablespoons soy sauce
Directions
- Cut pumpkin in half and remove seeds. Wash pumpkin. Cut into pieces approximately 2 inches square.
- Slice off small pieces (about 1/2 inch) of pumpkin skin, to give a mottled appearance.
- Place pieces, skin side down, in a heavy 3-quart saucepan. Add 1 1/2 cups dashi, the sugar, and mirin.
- Cut a piece of parchment or foil to fit into saucepan; lay loosely on top of squash pieces. Cover saucepan with lid.
- Heat to boiling over medium heat and boil vigorously 4 minutes. Gently turn pieces over and boil, covered with parchment and lid, 4 minutes longer.
- Add 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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