Ingredients
Scale
- 2 pounds kabocha pumpkin (about half a large one)
- 1 cup water
- 1 Tablespoon Sugar
- 3 Tablespoons Mirin
- ½ teaspoon dashi powder
- ½ teaspoon salt
Instructions
- Put the kabocha on a stable surface, either a cutting board with a damp towel under it to keep the board from moving, or just a damp towel, which is what I prefer. Use a sharp paring knife or any small knife and cut around the stem to remove it.
- Put your knife in the middle of the kabocha where you just removed the stem and cut down into the kabocha. (You can put the pumpkin on the floor and do it this way if you’re having trouble. You will have better leverage this way).
- Flip the kabocha around and cut into it the same way. Repeat this as needed until you can cut the kabocha in half. Save the other half for another recipe.
- Scoop out the seeds and discard (or roast them on a baking sheet with a little oil) .
- Carefully put the cut side down and peel off the green skin, using small shallow cuts with a sharp knife. (You can also skip this step if you prefer to leave your pumpkin unpeeled).
- Slice the kabocha into thick slices and then cut across the cut to yield 1 ½ inch chunks.
- Place the kabocha into a medium pot and add the water, sugar, mirin, dashi powder, and salt.
- Bring the kabocha to a simmer over medium high heat. Stir to mix the cooking liquid and distribute the kabocha evenly in the pot. Cover with a lid and lower the heat to medium.
- Cook for 15-20 minutes, checking occasionally that the liquid has not all cooked off. Add a little more water as needed to keep the pot from being dry.
- The kabocha should be very tender and easily pierced with a fork and there should be very little liquid remaining in the pot.
- Serve Simmered Kabocha immediately.
Notes
*This recipe still tastes good if you don’t have the mirin or dashi powder. Add a little more salt or sugar to taste as needed.
*You can of course use homemade dashi as well. Substitute 1/3 cup of homemade dashi for the water and continue with the recipe. I would not recommend using regular chicken or vegetable stock as it has too many other flavors. Use only water and adjust the seasonings instead.
*This kabocha tastes great hot, room temperature, or cold. Store any leftovers in the fridge and eat within several days.
Keywords: kabocha, pumpkin, japanese, quick,