Kabocha No Nimono Simmered Japanese PumpkinFrom serakitty 9 years ago
How to make it
- 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.
The Cookserakitty Princeton, NJ
The Rating4 people
Oh this is so great. Definitely going to try it. Thank you!kristopher in San Francisco loved it
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!
...moresoftgrey in New York loved it
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