Japanese Style Simmered Sweet Kabocha
photo by brokenburner
- Ready In:
- 30mins
- Ingredients:
- 4
- Serves:
-
4-6
ingredients
- 1 lb Japanese pumpkin, kabocha
- 3⁄4 cup dashi stock
- 3 tablespoons sugar
- 2 tablespoons soy sauce
directions
- Cut kabocha into small chunks about 1 and 1/2 inch cube.
- Leave skin on (the texture of the cooked skin is great!).
- Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.
- Place the pan in high heat and bring it to boil.
- Turn down the heat to low.
- Simmer kabocha until the liquid is almost gone.
- Serve warm or cold. (I prefer it cold).
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Reviews
-
Tastes amazing. I made the dashi first, using a recipe from thekitchn. I added eggplant as well. I simmered the vegetables with the lid on, which I'm not sure was the right thing to do, since the recipe didn't specify. This kept most of the liquid in. I poured everything over brown rice, so it kind of made a soup. Still delicious!
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RECIPE SUBMITTED BY
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Being a mom to a lovely, beautiful angel of a daughter, my wonderfully sweet, kind and loving husband, and my family. Cooking, of course, working out, spending time with my husband and family, taking walks, reading, catching up on celeb gossip, lounging around the house watching Heros DVDs, baking treats, playing with my daughter, and hanging out with my sister every week!!