Empty My Fridge
How to Make Simmered Japanese Pumpkin (Kabocha no Nimono)
Ingredients
- Kabocha squash450 g
- Dashi300 ml
- Mirin2 tbsp
- Sugar½ tbsp
- Sake2 tbsp
- Soy sauce2 tbsp
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Instructions
- Scoop out the seeds and stringy fibres from the kabocha thoroughly with a strong metal spoon.
- Cut the kabocha into chunks with a sharp, strong knife, keeping some skin on each piece. If it is too hard to cut, microwave it for 2 to 3 minutes first.
- Optional: shave the edges of each wedge with a knife or peeler to prevent breaking and improve the look.
- Arrange the kabocha in a wide pot in a single layer, skin side down. Add 300 ml dashi stock, 2 tbsp mirin, ½ tbsp sugar and 2 tbsp sake. Bring to a boil over medium heat and boil for 2 minutes.
- Measure out 2 tbsp koikuchi shoyu. After the 2 minutes of boiling, pour about two-thirds of it into the pot.
- Lower the heat to a gentle simmer, cover the kabocha with a drop lid (or a circle of parchment or foil) and simmer for 10 minutes, or until a fork pierces the kabocha easily. Turn off the heat and add the remaining soy sauce.
- Recommended: keep the drop lid on and let the pot cool to room temperature on a trivet.
- Reheat gently over low heat, or serve cold.
Summarized from Sudachi's video. Watch it for the details.
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