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​​[Recipe by Ms.Sassa] Japanese traditional savory and sweet kabocha

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Japanese traditional savory and sweet kabocha

Ingredients: (serves 2~3)

1/4 kabocha

1 Tbsp sake

1 Tbsp mirin

2 tsp sugar

2 tsp soy sauce

water

Direction:

1. Spoon out the seeds and wet stringy part attached to the seeds with spoon

2. Cut kabocha in 1 inch cubes or rectangles. (you can also shave the corner of skin side to prevent pumpkin to lose their shapes during the cooking process)

3. Place the pumpkin with the skin side down in a pot, pour in enough water so that the pumpkin is almost covered.

4. When it brings to boil, skin off the foam and add the sugar, sake and mirin. 

5. Reduce the heat to medium and simmer for 5~7 minutes.

6. Add soy sauce and swirl the pot to have all the seasoning mix together. Bring back to high heat and cook until the liquid is almost gone.

7. Bring down to the room temperature and serve

*Avoid string or touching the pumping during the cooking as it breaks their shapes. This dish tastes best at room temperature or even cold. This is one of the ultimate comfort food for Japanese with sweet and salty flavor that melts in your mouth. Enjoy!