For a bento box : Recipe N°31This recipe for Japanese-style simmered pumpkin is a must for this green cucurbit.
- 1/2 medium size kabocha
- 3/4 l mushroom dashi broth
- 2 tablespoons of sugar
- 2 tablespoons soy sauce
- 1 tablespoon of kitchen sake
- Wash the kabocha well and take a half. Keep the other half in a cool place with cling film, it will keep for at least a week.
- Remove the seeds from the half that you are going to cook and cut it into quarters of about 2 cm wide, then into fairly large dice.
- Place the pieces in a casserole and pour the stock over them. I even left some rehydrated shitake mushroom pieces, which I cut into pieces, for more flavour, but this is not essential.
- Place a lid on top when in contact with food, or make some out of aluminum foil. Add the heat when the liquid boils and let it cook for 20 to 25 minutes in small broths.
- At the end of this time, remove the lid and add the sugar, soy sauce and sake and stir.
- Continue cooking for another 15 minutes or so. The liquid should have reduced by about half and the pieces of kabocha should be tender.
- Turn off the heat when it is cooked and leave to cool in the juice.
- Serve hot, lukewarm or cold, in your bento as a side dish. The kabocha nimono can be kept in a cool place for 3 or 4 days.