Simmered Pumpkin (Kabocha no Nimono)
Seasoned with combinations of soy sauce, sake and sugar, Simmered Pumpkin is simple to cook and one of the best ways to enjoy the taste of Japanese pumpkin. It is quick to make and great to serve hot or cold.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 600g/1.3lb Japanese pumpkin ((note 1))
- 2 tbsp sugar
- 250ml/8.5oz konbu dashi ((or water))
- 1½ tbsp soy sauce
- 1½ tbsp sake
Instructions
- 1
Remove seeds using a spoon, including stringy tissues. Cut the pumpkin into about 4cm/1½” cubes (note 2).
- 2
Peel part of skin of each piece in patches and trim corners of each pumpkin piece (note 3).
- 3
Place pumpkin pieces in a shallow pot, skin side down. Make sure that the pumpkin pieces are snuggly fit in the pot without overlapping (note 4).
- 4
Sprinkle sugar over the top of the pumpkin pieces evenly and leave for 15 minutes.
- 5
Add remaining ingredients to the pot and bring it to a boil over high heat.
- 6
Reduce the heat to medium, place a drop lid on (note 5) and cook for 10-15 minutes until the pumpkin is cooked (a skewer can get through).
- 7
Turn the heat off and transfer the pumpkin to serving bowls.