Flavored Japanese Pumpkin (Kabocha)
- Ready In:
- 35mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
directions
- Halve or quarter pumpkin and remove seeds and stringy part. Cut into 2 inch pieces. Slice off skin at random to give surface a mottled look and to enable flavor of dashi to seep inches.
- Put pumkin in saucepan with the skin side down, and add dashi. Bring to a boil; add mirin and cook over low heat for 5 minutes with "dropped lid" (put a small lid that will fit inside the sauce pan to hold down ingredients.) right on top of the ingredients. Add salt and soy sauce.
- Cover with saucepan lid. Simmer until soft and most fo the liquid evoprates. Turn off heat and cool in saucepan to let the flavor steep.
- Note: The dropped lid method of putting a smaller wooden lid or aluminum lid directly on top of the ingredients keeps the ingredients from crumbling and helps spead the flavor of the broth evenly, without stirring.
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RECIPE SUBMITTED BY
Nado2003
United States