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Kabocha No Nimono - Stewed Pumpkin/Squash (Japan)

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“This is the most common (& delicious!) method of cooking pumpkin in Japan. The usual hard-skinned variety of pumpkin/squash is best. You don't have to worry about peeling off all the skin - as long as you wash it & chop any rough bits, it's good enough to eat!”
READY IN:
20mins
SERVES:
4
YIELD:
4 side dishes
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare the pumpkin. Mix the other ingredients together.
  2. Place everything in a large frying pan with the skin face down. Bring to a light boil.
  3. Reduce heat & place a couple of wet paper towels on top of the pumpkin. (Do not skip this step!).
  4. Simmer for about 10-15 minutes until the pumpkin is nicely cooked, but not soft & mushy.

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