Boiled Hokkaido Pumpkin, Japanese Style
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pumpkin (se), Hokkaido pumpkin, approx. 300 g
- 200 ml water
- 0.5 teaspoon ½ dashi
- 2 tablespoon soy sauce
- 1 tablespoon mirin
- 1 ½ teaspoon sugar, brown, brown
Print Recipe
Pin Recipe Instructions
- Scrape the seeds and threads out of the pumpkin with a tablespoon. Cut into square, bite-sized pieces.
- The bowl can be eaten with the Hokkaido pumpkin.
- Bring the water and dashi to a boil in a saucepan, then turn the heat down and add the remaining ingredients and the pumpkin pieces.
- Simmer over medium heat for about 5 to 10 minutes until the pumpkin is cooked through.
- This dish also tastes good cold and is therefore often used in lunch boxes in Japan.
- Dashi is a soup base originally made from scraps of fish, dried fish flakes, and seaweed. If the powder is not available in the Asian shop, it can be left out if necessary or replaced with some fish stock.
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