Japanese style simmered pumpkin

By October 7, 2016Recipes

In this recipe pumpkin is used together with the skin. In my experience the kabocha squash variety is the best in this recipe but feel free to use any sort available. Simmered pumpkin is a perfect autumn dish. Sweet and warm, it is truly comforting.

Ingredients (serves four or more)

  • 1 small kabocha or another variety of pumpkin, approximately 1 kg
  • 1/2 cup water
  • 1 tbsp mirin
  • 1 tbsp shoyu or tamari soy sauce
  • 1 tbsp roasted sesame seeds

How to cook

  1. Wash pumpkin thoroughly and dry. If the skin is in a good condition and it is the pumpkin season (autumn), there’s no need to peel it. Cut in half, and then in quarters. Scoop out the seeds with a tablespoon and then dice the flesh in 2 x 2 cm cubes.
  2. Place the pumpkin cubes in a saucepan. Add water, mirin and soy sauce. Bring to a boil and place a lid on the pan. Lower heat and simmer for approximately 20-25 minutes. Keep an eye on the amount of liquid in the pan: if it evaporates too early, pumpkin might burn. You can check the doneness with a toothpick: if it easily pierces the flesh without it falling apart then the pumpkin is done.
  3. If there is still some liquid left when pumpkin is done, open the saucepan and continue simmering for another few minutes, until liquid evaporates.
  4. Sprinkle the sesame seeds over the pumpkin, toss carefully and serve.

Nutritional Information per serving

  • Energy: 153 cal
  • Carbohydrates: 23 g
  • Fiber: 7 g
  • Proteins: 4,8 g
  • Fats: 1,2 g

Author Lera Krasovskaya

More posts by Lera Krasovskaya

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