Sweet Simmered Kabocha Pumpkin
No need to use dashi for this nimono (simmered dish). Simmering the kabocha slowly over low heat gives it a mellow sweetness.
Photographed by MASAO KUDO
Calorie count is for one full recipe.
- 600 g kabocha pumpkin
- 6 tbsp sugar
- 1 tbsp usukuchi soy sauce
Use a spoon to scoop out the pumpkin seeds and fibrous pith. Cut the pumpkin into easy-to-eat pieces. Slice off any remaining pith so that the insides are flat. Soak in water for a couple of minutes and drain.
Slicing away the pith helps remove excess starch and allows for a cleaner taste.
Slide your knife over the skin and shave off the bumps.
This cutting technique is not only decorative, but also helps the kabocha to soak up flavor more easily during cooking.
Put the kabocha in a pot and add enough water to just cover the pieces. Add [A] and place over high heat
The pot should be small enough to stack the kabocha in two layers.
When the pot comes to a gentle boil and the sugar has dissolved, slightly lower the heat and skim off the surface scum. Use aluminum foil to make a drop-lid and place on top of the kabocha. Simmer until most of the liquid has evaporated.
The kabocha is done when pieces are tender enough to easily pierce through with a bamboo skewer. Empty onto a tray to remove excess moisture. Plate and serve.