Recipe: Nankwa Ubushi (Simmered Kabocha)

The key to success with this flavorful pumpkin dish is cutting pieces the same size and thickness, which ensures even cooking, chef Grant Sato says in “An Okinawan Kitchen” (Mutual Publishing, 2014). Be careful not to let the braising liquid come to a boil — the agitation may cause the pumpkin to disintegrate on the outer edges before it is cooked all the way through.

• 2 tablespoons vegetable oil
• 1/4 cup dried shrimp
• 4 cups dashi (Japanese bonito broth) or water
• 2 tablespoons shoyu
• 2 tablespoons sugar
• 1 (2-pound) kabocha pumpkin, cut into 2-inch pieces, skin on

Heat pan on high and add oil. When oil lightly smokes, add dried shrimp and stir quickly to prevent scorching. Deglaze with dashi or water (stir to loosen any bits stuck to bottom of pan); add shoyu and sugar, stirring well until sugar is dissolved.

Reduce heat to low and add pumpkin. Cover and simmer 30 minutes, or until pumpkin is tender. Test for doneness by poking pumpkin with a toothpick; if it goes cleanly through, it is done. Serve warm or chilled. Serves 6.

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