Local Moco: Kabocha no Fukumeni (Simmered Pumpkin)
The natural sweetness of kabocha is accentuated by a delicate sauce in this classic Japanese recipe for simmered pumpkin.
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The natural sweetness of kabocha is accentuated by a delicate sauce in this classic Japanese recipe for simmered pumpkin, a dish that is delicious both hot and cold.
Muriel Miura shares the simple preparation in “A Japanese Kitchen.”
KABOCHA NO FUKUMENI (SIMMERED PUMPKIN)
From “A Japanese Kitchen” by Muriel Miura
- 1-1/2 pounds kabocha (pumpkin)
- 2-1/2 cups dashi (see recipe below, or substitute with dashi-no-moto, an instant dashi powder)
- 2 tablespoons mirin (Japanese sweet rice wine)
- 1/3 cup sugar
- 1 teaspoon salt
- 2 teaspoons shoyu
>> Dashi (basic soup stock):
- 3 quarts water
- 1 (4-inch) square dashi konbu (dried seaweed)
- 1 cup katsuobushi (dried bonito flakes)
>> To make dashi: Bring water to a boil. Add konbu, let water return to a boil, then remove konbu and set aside. Add katsuobushi; turn off heat and steep 5 minutes. Strain, using double thickness of cheesecloth.
>> To prepare kabocha: Cut kabocha in half lengthwise, then cut into wedges along grooves, about 2 inches thick. Remove seeds and peel skin at 1-inch intervals, leaving strips of green.
In sauce pan, combine dashi with seasonings; bring to a boil, then add kabocha. Cover and cook on medium-high and bring to a boil. Reduce heat and simmer 10-15 minutes, or until kabocha is cooked.
Turn off heat and let kabocha sit in sauce until ready to serve. Serves 4 to 6.
Nutritional information unavailable.
Find “A Japanese Kitchen” at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210. Call Mutual at 732-1709.