Simmered Pumpkin
The Quirky Foodster Team
Ingredients
Method
- Place the squash chunks in a pot with the water or broth, soy sauce, mirin, and sugar.
- Bring to a simmer, cover, and cook for 15-20 minutes, until the squash is tender but still holding its shape.
- Serve warm.
Introduction: Japanese pumpkin gently simmered in a sweet-savoury broth until tender, a comforting, naturally sweet side dish.
Cultural Background: Kabocha squash, introduced to Japan through Portuguese trade contact in the 16th century, was readily adopted into Japanese cooking, simmered in the established sweet-savoury style long used for other vegetables.
Tips: Avoid stirring too much once the squash is added, as it can break apart easily once tender.
Variations: A pinch of grated ginger can be added for extra warmth.
Nutrition: Approx. 140 kcal per serving.
FAQs:
Q: When was kabocha introduced to Japan?
A: Portuguese traders introduced kabocha squash to Japan in the 16th century, and it was readily adopted into existing Japanese simmering traditions.
Q: Is kabocha the same as Western pumpkin?
A: It is a related but distinct variety, generally denser and sweeter than many Western pumpkin varieties.
- Kabocha squash, cut into chunks — 600 g (1.3 lb)
- Water or dashi broth — 200 ml (3/4 cup)
- Soy sauce — 3 tbsp
- Mirin — 2 tbsp
- Sugar — 2 tbsp
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