Kabocha Nimono

Ingredients:

(Japanese simmered pumpkin)

Kabocha nimono is an easy, quick and nourishing way to prepare kabocha squash. Simmered pumpkin is particularly popular in the fall as kabocha comes into season.
4-6 servings

* Kabocha squash — 1, about 2 pounds
* Dashi stock — 2 cups
* Mirin — 4-5 tablespoons
* Soy sauce or shoyu — 2 tablespoons
* Sugar — 1 tablespoon
* Salt — to taste

Method

1. Wash the kabocha well, then cut in half and scoop out the seeds. Using a vegetable peeler, peel off some of the outer skin to make attractive stripes of orange and green. Cut the squash into roughly 2×2-inch pieces.
2. In a bowl, mix together the dashi, mirin, soy sauce or shoyu, sugar and salt. Adjust seasoning to taste.
3. Place the squash, skin side down, in a large saucepan or pot. Pour in enough of the dashi liquid to cover the squash by two-thirds. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer 10-15 minutes, or until the squash is easily pierced by a sharp knife. Do not overcook or it will become mushy.
4. Serve neatly arranged in individual bowls with a little of the liquid spooned over.

Variations

* Kabocha Age-Ni: deep fry the pieces of squash until lightly browned before poaching them in the dashi liquid.
* Try using other types of pumpkin or hard winter squash.