Japanese Pumpkin (Kabocha Nimono)

1. 1

   Cut pumpkin in half and remove seeds.

2. 2

   Wash pumpkin.

3. 3

   Cut into pieces approximately 2 inches square.

4. 4

   Slice off small pieces (about 1/2 inch) of pumpkin skin, to give a mottled appearance.

5. 5

   Place pieces, skin side down, in a heavy 3-quart saucepan.

6. 6

   Add 1 1/2 cups dashi, the sugar, and mirin.

7. 7

   Cut a piece of parchment or foil to fit into saucepan; lay loosely on top of squash pieces.

8. 8

   Cover saucepan with lid.

9. 9

   Heat to boiling over medium heat and boil vigorously 4 minutes.

10. 10

    Gently turn pieces over and boil, covered with parchment and lid, 4 minutes longer.

11. 11

    Add soy sauce and remaining 1/2 cup dashi, if needed.

12. 12

    Continue boiling, covered with parchment and lid, 7 to 8 minutes longer, just until tender.

13. 13

    Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.