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Japanese Food Recipes - Savory Japanese Pumpkin Recipe
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Soups Recipes -
Savory Japanese Pumpkin
Ingredients
Method:
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Cut pumpkin into
bite-sized chunks, leaving the skin on.
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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.
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Add 375ml (1 1/2
cups) of the Basic Dashi Stock, and the sugar and
mirin
to the pumpkin and cover the saucepan.
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Bring to a slow
boil over medium heat and cook for about 8 minutes,
turning pumpkin over after 4 minutes.
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Add soy sauce and
the remaining Basic Dashi Stock.
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Simmer it covered
until pumpkin is tender. Serve immediately or let
cool to room temperature. The remaining broth is
delicious over rice.
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