I was looking for Japanese kabocha recipes and the one that I kept coming across was kabocha no nimono.
is also known as a Japanese pumpkin and nimono is to simmer so kabocha no nimono is simmered pumpkin. The pumkin is simmered in dashi stock or water with sugar, mirin, and soy sauce.
is a sweet cooking sake. So the pumpkin is simmered in a sweet and salty liquid. It sounded pretty interesting. I also noted that the pumpkin was simmered with some of the skin still on. I learned that the skin is left of to help the pieces of pumpkin to retain their shape when they are simmered. Once the pumpkin has been simmered it is nice a soft and the skin can be easily removed or eaten. I garnished the simmered pumpkin with green onion and some red pepper that needed to be finished. Overall it was a pretty tasty and easy if a bit time consuming side dish.
Kabocha no Nimono
- 1/4 kabocha (seeded and cut into bite sized pieces)
- 1 cup dashi (or water)
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 green onion (sliced)
- Put every thing into a sauce pan and bring to a boil.
- Reduce the heat and simmer until the pumpkin is tender, about 10-30 minutes depending on the thickness of the pieces.
- Garnish with the green onion.