Kabocha no Nimono – Braised pumpkin with sweet soy sauce
This recipe is ridiculously easy, and first I thought, ‘No, this is too easy for this column.’ But I realized this kind of dish could be a really good entry dish for those starting to cook Japanese food. You only need three things, and if you already have soy sauce on your cupboard, then you only need to look for two things. It’s simple but it’s my favorite pumpkin recipe.
- ¼ pumpkin (Japanese pumpkin, kabocha かぼちゃ)
- 2 tbs soy sauce
- 2 tbs mirin (sweet sake, mirin,みりん)
- 1 cup of water
1. Take out the pumpkin seeds and pith with a spoon. Dice the pumpkin into one-inch cubes. No need to peel off the skin.
2. Place the pumpkin, soy sauce, mirin and water in a saucepan.
3. Put a lid on and cook for 15 minutes or until the sauce is reduced to 1/3. That’s it, ready to eat.
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