Soups Recipes - Savory Japanese Pumpkin

Ingredients

• 500 g (lib) pumpkin or butternut squash

• 500 ml (2 cups) Basic Dashi Stock

• 2 tablespoons sugar

• 1 tablespoon mirin

• 2 tablespoons soy sauce

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Method:

1. Cut pumpkin into bite-sized chunks, leaving the skin on.

2. Using the sharp point of a knife, cut away small pieces of skin to give a mottled effect. Place pumpkin, skin-side-down in a saucepan with a heavy base.   

3. Add 375ml (1 1/2 cups) of the Basic Dashi Stock, and the sugar and mirin to the pumpkin and cover the saucepan.

4. Bring to a slow boil over medium heat and cook for about 8 minutes, turning pumpkin over after 4 min­utes.

5. Add soy sauce and the remaining Basic Dashi Stock.

6. Simmer it covered until pumpkin is tender. Serve immediately or let cool to room temperature. The remaining broth is delicious over rice.