Adapted from a recipe by Shihoko Ura, who writes for Chopstick Chronicles: “Kabocha squash is best when simmered
to enhance its natural sweetness and nutty flavor. This is the most typical way it is eaten in Japan, especially
because it’s so easy. The naturally sweet pumpkin is cooked in a savory-sweet sauce to enhance the flavor even
more and make the pumpkin velvety and tender.” https://www.chopstickchronicles.com/kabocha-no-nimono/
Serves 4
Ingredients
- 1/2 kabocha squash pumpkin
- 2 cups prepared dashi stock (see below for recipe) or
- water or vegetable stock
- 1 tablespoon sugar
- 3 tablespoons sake
- 2 tablespoons soy sauce
- 3 tablespoons mirin
- Chopped ginger
Directions
- Peel and seed the squash then cut it into even sized chunks. Soak kabocha in a bowl of water for 15 minutes.
Drain. - Round off each corner of pumpkin cuts.
- Lay the cut pumpkin skin side down in large stovetop-safe pan without leaving any gaps and without
overlapping. - In small bowl, whisk together dashi, sugar, sake, soy sauce, and mirin.
- Pour over cut squash. Bring to boil then reduce heat to low and cover. Simmer for 10-20 minutes or until the
kabocha becomes soft. - Garnish with chopped ginger. (optional). Serve at room temperature.