Kabocha
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people
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Ingredients
- 0.5 Japanese Kabocha (or a pumpkin at a local store. Pumpkin suitable for pies may work well.)
- 0.5 cup Japanese soup (or chicken soup)
- 1.5 tablespoons Sugar
- 1 tablespoon mirin (sweetened sake) (or sake & sugar mix)
- 1.5 tablespoons soy sauce
Ingredients
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Instructions
- Cut the pumpkin. Ummmm. this guy is hard. Scoop out the seeds. Scrape off the ugly parts of the skin. The finished dish must look beautifully appetizing. Cut the pumpkin into a bite size.
- Heat the soup and throw in the pumpkin. Make sure that all the pieces are almost submerged in the soup. Put a lid on the pumkin.
- Turn the heat down to medium. A smaller lid than the pan’s diameter works well for the pumpkins to suck up the yumminess of the soup and seasoning.
- After about two minutes, add mirin or sake and sugar mix.
- Put the lid on again, wait until the pumpkin gets relatively soft.
- Pour in soy sauce and put the lid on. When we use sugar and soy sauce for Japanese cooking, sugar comes first and soy sauce last. This is a golden rule.
- When the soup is almost gone, and the pumpkin starts showing a golden color, this is ready. The pumpkin should remain on a little firm side.
Recipe Notes
We eat this as a side dish with fish or meat.
This may serve well as a side vegetable for steak.