Ingredients
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1
-
3/4
-
3
-
2
-
-
-
-
-
-
-
-
-
-
-
Directions
Japanese Style Simmered Sweet Kabocha, This is a Japanese style sweet and savory pumpkin recipe. Kabocha has slightly sweet taste, and it is cooked in many different ways in Japanese cuisine. For example, tempura is a popular way to cook kabocha. Cut kabocha into thin slices to make tempura. Also, simmering is a common way. Kabocha tend to keep its shape even if it’s simmered. This is a great side dish to accompany a Japanese meal., Tastes amazing. I made the dashi first, using a recipe from thekitchn. I added eggplant as well. I simmered the vegetables with the lid on, which I’m not sure was the right thing to do, since the recipe didn’t specify. This kept most of the liquid in. I poured everything over brown rice, so it kind of made a soup. Still delicious!, Awesome flavor. Love it.
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Steps
|
1
Done
|
Cut Kabocha Into Small Chunks About 1 and 1/2 Inch Cube. |
|
2
Done
|
Leave Skin on the Texture of the Cooked Skin Is Great!. |
|
3
Done
|
Put Dashi Soup Stock, Sugar, Soy Sauce, and Kabocha Chunks in a Pan. |
|
4
Done
|
Place the Pan in High Heat and Bring It to Boil. |
|
5
Done
|
Turn Down the Heat to Low. |
|
6
Done
|
Simmer Kabocha Until the Liquid Is Almost Gone. |
|
7
Done
|
Serve Warm or Cold. I Prefer It Cold. |
