Recipe: Kabocha no nimono (Simmered Japanese pumpkin)

Kabocha is a wonderful sweet Japanese pumpkin with a fluffy texture that is prepared by cutting in half and then seeds scooped out, cut in half again, then chopped into 1" pieces. The sharp edges are trimmed with a peeler and then the pieces simmered in a sweet & salty broth for 20 minutes.

Kabocha freezes nicely so if happen to buy a large one, you can cut, prep, and freeze half for another use.

Kabocha is ususally served in many bento boxes and since it is rich in fiber and beta-carotene, healthy for you too!

Dashi is a cooking stock made of kombu seaweed and bonito flakes and can be bought as an instant powder in Asian markets. It is used in many soups and simmering liquids.

Mirin is a sweet cooking sake which can be omitted in this recipe if you don't have it. Just increase the sugar by 2 tablespoons.

Ingredients

• 1 pound kabocha squash
• 1 cup water (or dashi for more depth of flavor)
• 2 tablespoons mirin (sweet cooking sake)
• 2 tablespoons sugar
• 1 teaspoon soy sauce

Directions

1. Rinse the kabocha squash under running water and dry the skin.
2. With a sharp Chef's knife, cut off the stem.
3. Carefully cut the kabocha in half and with a spoon, scoop out and discard the seeds.
4. Cut the halved kabocha in half again to get 4 quarters.
5. Cut the quarters into 1 inch pieces.
6. With a peeler, trim the sharp edges of the skin.
7. Layer the kabocha pieces skin side down in a large skillet pan
8. In a large measuring cup, mix the water (or dashi), mirin, sugar, and soy sauce together and pour over the squash.
9. Bring to a boil and simmer covered for 20 minutes.
10. Serve warm or room temperature.