Simmered Japanese Pumpkin

10 Feb

This is a simple Japanese simmered dish that brings out the flavour and texture of Japanese pumpkin. Best served with a selection of other small dishes at room temperature.
Serves 2 Prep 5min Cook 10min

  • 350g Japanese pumpkin 
  • 3/4 cup water
  • 1/2 tbsp sugar
  • 1 tbsp soy sauce

Cut the kabocha or Japanese pumpkin in half, remove the seeds and any pith. Leave the skin on and cut into bit size chunks with a heavy sharp knife. Put the water, sugar, soy sauce, and kabocha chunks in a pan and bring to the boil. Reduce heat, cover and simmer for 5-10mins or until the liquid is almost gone and the pumpkin is tender. Serve topped with a sprinkling of crisp fried onion or roasted pumpkin seeds.
Note It is important to use the right kind of pumpkin, a Japanese kabocha type (Hokkaido or Potimarron) preferably or any variet that has dense, dry, nutty flesh.
8/11/2006

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