Japanese Style Simmered Sweet Kabocha

Japanese Style Simmered Sweet Kabocha

środa, 12 lutego 2014

Japanese Style Simmered Sweet Kabocha

Time: 30 mins

Ingredients

• 1 lb Japanese pumpkin, kabocha
• 3/4 cup dashi stock
• 3 tablespoons sugar
• 2 tablespoons soy sauce

Directions

• 1 Cut kabocha into small chunks about 1 and 1/2 inch cube.
• 2 Leave skin on (the texture of the cooked skin is great!).
• 3 Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.
• 4 Place the pan in high heat and bring it to boil.
• 5 Turn down the heat to low.
• 6 Simmer kabocha until the liquid is almost gone.
• 7 Serve warm or cold. (I prefer it cold).