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
- 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.
- 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.
- If there is still some liquid left when pumpkin is done, open the saucepan and continue simmering for another few minutes, until liquid evaporates.
- 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