Kabocha no nimono (Stewed pumpkin)

10 mins
Serves 1
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Directions

  1. 1Take a Mantua pumpkin and cut it into more or less equal pieces, keeping the peel on.
  2. 2Place the pumpkin pieces to form a mosaic.
  3. 3Add dash until just covering the pumpkin.
  4. 4Put the pot on the fire.
  5. 5As soon as it boils, reduce the fire to a minimum.
  6. 6Add a couple of spoonfuls of soy sauce, mirin, and saké.
  7. 7Place a holed lid (otoshibuta) on top to keep ingredients in place and minimize broth usage.
  8. 8Cook for about 10 minutes until the pumpkin is tender.
  9. 9Serve with a little sauce on top.
  10. 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.