Kabocha no Nimono (Simmered Pumpkin) Recipe

Method4 steps

1. 1

   Step 1: Remove seeds and cut Kabocha (2 1/2 lb) into 3" square pieces. Cut off sharp edges of the Kabocha pieces.

   Uses 2 1/2 lb Kabocha (pumpkin)

2. 2

   Step 2: Boil Dashi (3 cups) in a pot and put Kabocha in it. Cook Kabocha covered until tender at medium heat, about 20-30 minutes depending on how hard your Kabocha is.

   Simmer kabocha · 30 minUses Trimmed kabocha pieces · 3 cups Dashi

3. 3

   Step 3: Add sugar (2 Tbsp), soy sauce (1 1/2 Tbsp), sake (1 Tbsp), and salt (1/4 tsp) to the Kabocha. Reduce heat to medium low, and cook another 15 -20 minutes to reduce the broth a little.

   Reduce seasoned kabocha broth · 20 minUses Tender kabocha in dashi broth · 2 Tbsp sugar · 1 1/2 Tbsp soy sauce · 1 Tbsp Sake · 1/4 tsp salt (to taste)

4. 4

   Step 4: Remove from heat and let it sit covered until cool. As it cools, Kabocha will absorb more of the flavor from the broth. If you like it warm, reheat before serving.

   Uses Seasoned simmered kabocha and broth