Kabocha No Nimono Simmered Japanese Pumpkin
From serakitty 17 years ago
- 15 minutes to make
- Serves 4
Flavorful and healthy Japanese kaiseki dish of simmered kabocha pumpkin. Betcha you won't be able to stop eating it.
Ingredients
- 2 lbs. kabocha squash, peeled and diced into 1"x1" cubes (approx. 6 cups) shopping list
- 1/2 cup water (or dashi if you have it) shopping list
- 2 Tablespoons sugar shopping list
- 1 Tablespoon soy sauce shopping list
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 Rating
Reviewed by 4 people-
Oh this is so great. Definitely going to try it. Thank you!
kristopher
in San Francisco loved it
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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!
...more
softgrey
in New York loved it
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