Kabocha no nimono
Kabocha no nimono (か ぼ ち ゃ の 煮 物) is one of the most classic of Japanese cuisine: during autumn it is cooked at home but it can be found in sets (teishoku) of traditional meals in restaurants or even inside bento boxes.
The ceramic pot I used for the video recipe I bought on Amazon years ago.
- 1/2 pumpkin
- 1 teaspoon of sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of sake
- 1 cup of granular dashi broth (you can prepare it fresh, alternatively this freeze-dried)
- 1 pinch of salt
- Wash and dry the pumpkin. Cut it into (not huge) pieces without removing the peel. Round off the corners with a small knife, so that the pumpkin does not fall apart during cooking.
- Bring the dashi broth to a light boil in a large and deep enough saucepan together with the sugar, soy sauce, mirin, saké and salt.
- Place the pumpkin on it, making sure that the peel is on the bottom. The tips of the pumpkin should not be covered by the cooking liquid.
- To prevent the pumpkin from moving in the pot during cooking, you can use a piece of parchment paper as an additional "lid".
- Cover with the lid and cook for 20 minutes.
- Remove the cover and let the sauce dry a little.
- Serve hot, lukewarm or even cold.
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