Japanese Pumpkin (kabocha Nimono)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb japanese pumpkin (kabocha squash) or 1 lb other green-skinned winter squash (such as acorn)
• 1 1/2-2 cups dashi
• 2 1/2 tablespoons sugar
• 1 tablespoon mirin
• 1 1/2 tablespoons soy sauce

Recipe

• 1 cut pumpkin in half and remove seeds. wash pumpkin. cut into pieces approximately 2 inches square.
• 2 slice off small pieces (about 1/2 inch) of pumpkin skin, to give a mottled appearance.
• 3 place pieces, skin side down, in a heavy 3-quart saucepan. add 1 1/2 cups dashi, the sugar, and mirin.
• 4 cut a piece of parchment or foil to fit into saucepan; lay loosely on top of squash pieces. cover saucepan with lid.
• 5 heat to boiling over medium heat and boil vigorously 4 minutes. gently turn pieces over and boil, covered with parchment and lid, 4 minutes longer.
• 6 add soy sauce and remaining 1/2 cup dashi, if needed. continue boiling, covered with parchment and lid, 7 to 8 minutes longer, just until tender. serve hot or at room temperature.