Kabocha no nimono (Stewed pumpkin)
Directions
- 1Take a Mantua pumpkin and cut it into more or less equal pieces, keeping the peel on.
- 2Place the pumpkin pieces to form a mosaic.
- 3Add dash until just covering the pumpkin.
- 4Put the pot on the fire.
- 5As soon as it boils, reduce the fire to a minimum.
- 6Add a couple of spoonfuls of soy sauce, mirin, and saké.
- 7Place a holed lid (otoshibuta) on top to keep ingredients in place and minimize broth usage.
- 8Cook for about 10 minutes until the pumpkin is tender.
- 9Serve with a little sauce on top.
- 10Squeeze a little sauce and add sugar on top.
Ingredients
- 1 whole Mantua pumpkin
- Dash
- 2 spoonfuls Soy sauce
- 2 spoonfuls Mirin
- 2 spoonfuls Saké
- 1 spoonful Sugar
Equipment
Holed lid (otoshibuta)
Tips
- Adjust the amount of soy sauce, mirin, and saké according to the amount of soup.
- To check if the pumpkin is cooked, try it with a tooth.
- If setting aside, separate the pumpkin from the broth to prevent sogginess.
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