Kabocha No Nimono - Stewed Pumpkin/Squash (Japan) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This is the most common (& delicious!) method of cooking pumpkin in Japan. The usual hard-skinned variety of pumpkin/squash is best. You don't have to worry about peeling off all the skin - as long as you wash it & chop any rough bits, it's good enough to eat! Ingredients:
600 -700 g pumpkin, chopped into chunks (about 2 inches each way) |
200 ml water |
3 tablespoons sugar |
3 tablespoons japanese soy sauce |
Directions:
1. Prepare the pumpkin. Mix the other ingredients together.
2. Place everything in a large frying pan with the skin face down. Bring to a light boil.
3. Reduce heat & place a couple of wet paper towels on top of the pumpkin. (Do not skip this step!).
4. Simmer for about 10-15 minutes until the pumpkin is nicely cooked, but not soft & mushy.
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