JAPANESE STYLE SIMMERED SWEET KABOCHA

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Japanese Style Simmered Sweet Kabocha image

This is a Japanese style sweet and savory pumpkin recipe. Kabocha has slightly sweet taste, and it is cooked in many different ways in Japanese cuisine. For example, tempura is a popular way to cook kabocha. Cut kabocha into thin slices to make tempura. Also, simmering is a common way. Kabocha tend to keep its shape even if it's simmered. This is a great side dish to accompany a Japanese meal.

Provided by Japanese Delight

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 4

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

Steps:

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

Nutrition Facts : Calories 42, Sodium 502.8, Carbohydrate 9.9, Fiber 0.1, Sugar 9.6, Protein 0.9

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