It’s fall season, and pumpkins are everywhere. This is another recipe adapted from Let’s Cook Japanese Food. It was my first time cooking kabocha pumpkin. I had such a hard time to cut the pumpkin in half. I asked my sister about it. Her tip was to place the pumpkin in the microwave for a few minutes. I shall try that next time. The sweet simmered pumpkin was soft, sweet (yet still savory from the stock), and very yummy.
Japanese Sweet Simmered Pumpkin (Kabocha Nimono)
1 kabocha pumpkin
1 1/4 cups vegetable broth
1 1/2 tablespoons mirin
1 tablespoon sugar
1/4 teaspoon salt
3/4 teaspoon soy sauce
Cut the kabocha in half and remove and discard the seeds.
Using a vegetable peeler, remove random strips of the skin. This allow the cooking liquid to flavor the pumpkin better.
Cut the pumpkin into 1 1/2-by-2-inch chunks.
Place the pieces skin down in a deep frying pan.
Measure the broth in a measuring cup, add mirin, sugar, salt, and soy sauce, stir well.
Pour the mixture into the pan. The liquid should reach about halfway up the sides of the pieces. Cover, bring to a boil over high heat, reduce the heat to medium-low, and simmer until the pumpkin is tender, 20 to 25 minutes.
Remove from the heat, take off the lid, and allow the pumpkin to sit in the cooking liquid that remains for 15 to 20 minutes. It will soak up most of the liquid.
Serve warm or at room temperature.