Recipe

Kabocha No Nimono Simmered Japanese Pumpkin Recipe

Add Step-by-Step Photos	Serakitty / All my dishes 1 year, 5 months ago Flavorful and healthy Japanese kaiseki dish of simmered kabocha pumpkin. Betcha you won't be able to stop eating it. Prep:10m Cook:15m Servings:4	Serakitty
	japanese vegan pumpkin squash kabocha

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Ingredients

2 lbs. kabocha squash, peeled and diced into 1"x1" cubes (approx. 6 cups)

1/2 cup water (or dashi if you have it)

2 Tablespoons sugar

1 Tablespoon soy sauce

Directions

Wash kabocha and dry. If the skin is in good condition, there's no need to peel it. Cut in half, and again into quarters. Scoop out the seeds then cut into 1"x1" cubes.

Put water, sugar, soy and salt in a sauce pan then add the kabocha cubes. Bring to a boil and place lid on pan, turning down heat to a low simmer for 15 minutes. Keep an eye on the amount of liquid in the saucepan, you don't want it all t o evaporate and burn the kabocha. Cook until done, when a chopstick easily pierces the flesh without it falling apart. You don't want the kabocha too hard or too mushy.

Serve chunks hot or cold with any leftover liquid sauce.

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Comments

kristopher 1 year, 5 months ago said:
Oh this is so great. Definitely going to try it. Thank you!

softgrey 1 year, 4 months ago said:
I've made this...
my friend in japan gave me the recipe and it is just exactly as written here..

I used the dashi...
(once he explained what that was!--LOL )
it's really yummy!...
super easy and nutricious!

thanks for writing it down here so i can save it!!

*and as he always says- really good with rice!