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Kabocha no Umani / Stewed Japanese Style Pumpkin

Stewed Japanese style pumpkin is a quick way to add a vegetable side dish to a meal.

Stewed Japanese style pumpkin is a quick way to add a vegetable side dish to a meal.

Ingredients

1 Japanese style pumpkin, or kabocha. Left unpeeled, the seeds and stem should be removed and the flesh cut into 1 inch by 1 inch pieces.
2 cups niban dashi
1 tbsp sugar
2 tbsp mirin
1 tsp salt
1 tbsp soy sauce

Method

In a greased pot over medium heat, brown the kabocha pieces evenly. Add the dashi and boil. Once it comes to a boil, reduce the heat to a simmer and cover. Cook until tender then add sugar, mirin, salt and soy sauce. Stir and cook about 5 minutes more, then serve.