Kicchiri Kitchen: Simmered Pumpkin

 

 

This is one of my go-to Japanese side dish recipes. It’s super easy and keeps in the fridge for up to a week, making it perfect bento filler material. You can also add it to salads for a bit of extra colour and flavour or have it as a healthy snack.

 

Ingredients

1/4 pumpkin (kabocha)

1 to 1 1/2 cups water

1 Tbsp mirin (or 1 Tbsp sake + 1 tsp sugar)

1 Tbsp sugar

1 Tbsp sake

1 Tbsp soy sauce

 

Instructions

1. Remove pulp and seeds from the pumpkin, peel skin here and there, and cut into 2.5cm cubes.

2. Place pumpkin in a pan skin-side down. Add enough water to cover the pumpkin pieces (the tops should stick out a bit). Season with the mirin, sugar, sake and soy sauce.

3. Cover the pan and bring to a boil over high heat.

4. Lower heat to medium and simmer, still covered, for 10 minutes or until a toothpick passes easily. (If the water evaporates before the pumpkin becomes soft, add hot water – not cold – to the pan.

5. Turn off the heat and keep the pan covered for 5 minutes to steam before serving.

 

Hints and tips

• Pumpkin is easier to cut if it is heated briefly beforehand. Heat in the microwave for　1-2 minutes for easier cutting.

• Peeling the pumpkin here and there allows flavours to penetrate better.

• As with many Japanese dishes this leans on the sweet side. If you prefer your vegetables less sweet, simply cut the amount of sugar and mirin.

 

Helen Yuan