Kabocha no Nimono (simmered pumpkin) - Japanese Cooking 101

By Japanese Cooking 101 · 30 min

Ingredients

Instructions

1. Remove the seeds from the kabocha and cut it into 3-inch square pieces. Trim off the sharp edges.
2. Bring the dashi to a boil in a pot, add the kabocha, cover and cook over medium heat until tender, about 20-30 minutes depending on how firm the squash is.
3. Add the sugar, soy sauce, sake and salt. Lower the heat to medium-low and cook for another 15-20 minutes, until the broth has reduced a little.
4. Take off the heat and leave it covered until cool, so the kabocha absorbs more flavour. Reheat before serving if you prefer it warm.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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