Recipe: Japanese kabocha (pumpkin) cooked in a simple Japanese tasty broth. Too easy, too tasty, too healthy.

I was surprised when I saw a small Japanese kabocha being sold at a Farmers Market. Kabocha is a pumpkin or it could also be a winter squash of Asian variety according to Wikipedia. 

If you follow my blog, you may have realized that I've been cooking a lot of "boiled" dishes lately. The technique is to "niru" (煮る). When you cook ingredients in a broth, the broth is sucked up by the ingredients, ending up in a very tasty dish. This technique can be used for vegetables, meat and seafood. The best thing about it is that it is so easy. You just prepare the broth (probably just a mixture of soy sauce, sugar, etc), toss in the ingredients drop a lid and wait for the broth to be soaked up! 

The dish I'm introducing today is a Japanese kabocha nimono (煮物). Kabocha boiled in Japanese broth. It's sweet but savoury. The more you leave it in the broth, the more intense the taste will get. So be careful in boiling the ingredient too long! 


Ingredients:

• 1/4 of a kabocha (a fairly large kabocha)

Broth

• 2 tbsp Japanese soy sauce
• 2 tbsp Japanese mirin
• 2 tbsp Japanese sake
• 1 - 2 tbsp sugar (depending on how sweet you like the dish)
• 3/4 - 1 cup of water

Steps:

1. Mix all the ingredients for the sauce in a hot pan. Heat until it starts boils.
2. Once the broth starts boiling, toss in the cut pumpkins. (Cut them into bite-size pieces)
3. Place a piece of aluminum foil directly onto the pumpkin. This is called "otoshi-buta" which means to drop a lid directly onto the ingredients. This will help the pumpkin truly soak up the broth. Keep heating on MEDIUM heat.
4. Heat until the broth has been completely soaked up by the pumpkins. 

Note: Mix while heating so that the pumpkin is heated evenly. Also, you can adjust the heat to low since the aluminum foil lid can contain a lot of heat.

I packed the leftovers in my bento the next day. Became tastier than the day before!