Kabocha No Nimono Stewed Pumpkinsquash Japan Recipes
KABOCHA NO NIMONO - STEWED PUMPKIN/SQUASH (JAPAN)
This is the most common (& delicious!) method of cooking pumpkin in Japan. The usual hard-skinned variety of pumpkin/squash is best. You don't have to worry about peeling off all the skin - as long as you wash it & chop any rough bits, it's good enough to eat!
Provided by Mellowpuff
Categories Vegetable
Time 20m
Yield 4 side dishes, 4 serving(s)
Number Of Ingredients 4
Steps:
- Prepare the pumpkin. Mix the other ingredients together.
- Place everything in a large frying pan with the skin face down. Bring to a light boil.
- Reduce heat & place a couple of wet paper towels on top of the pumpkin. (Do not skip this step!).
- Simmer for about 10-15 minutes until the pumpkin is nicely cooked, but not soft & mushy.
Nutrition Facts : Calories 83.7, Fat 0.2, SaturatedFat 0.1, Sodium 756.6, Carbohydrate 19.9, Fiber 0.9, Sugar 11.7, Protein 2.9
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- Remove any seeds and sticky stringiness from the squash and cut it into roughly large bite-sized pieces. Try to make them as even as possible.
- Put the pieces of squash in a small pan in a single layer. You want the pan to be just big enough to hold the squash without too much extra space.
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- Mix together and turn off the heat. Set aside for 15 minutes. Then strain the katsuobushi with a fine-mesh sieve. Set the katsuo dashi aside for now. You can discard the katsuobushi or make furikake (rice seasonings) with the leftover katsuobushi.
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