Saturday, March 31, 2012

Kabocha Pumpkin Japanese Style


This happens to be my husband's recipe. He loves squash and pumpkin cooked just about any way. He particularly loves this recipe.

Kabocha Pumpkin Recipe:

1 large Kabocha pumpkin, washed and cut up into large size pieces. No need to peel. Just be sure to remove the seeds (which can be roasted).
1 tablespoon minced fresh ginger
1 envelope Dashi or you can use your own homemade Dashi
1/4 cup brown sugar
2 tablespoons soy sauce
1 tablespoon oil
1/2 cup water

In a large saucepan, Heat the oil and then fry the ginger. Add the pumpkin and blend well. Add the water, brown sugar, Dashi, soy sauce. Bring to a boil and then cover and lower the heat to medium low. Cook until pumpkin is tender.

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