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Simmered Japanese Pumpkin

Prep Time:

20 Minutes

Cook Time:

15. Minutes


2 Servings



About the Recipe

When I was growing up, I learned that a Japanese dinner should include something raw, something pickled, something grilled, something simmered and, of course, a bowl of rice. You might be thinking, "that's a whole lot of food!" but all these dishes would be served as sides without a "main" course. A little bit of everything does you good is the thought process here. This dish, which is made from a Japanese kabocha that I grew in my garden, is a classic simmered side vegetable dish. Pumpkin is a good candidate for simmering, the flesh softens but doesn't cloy as it often does when roasted and the sweet kabocha flavour contrasts well with the simmering liquor that the pumpkin cooks in


300g deseeded & skinned japanese pumpkin (kabocha)

110ml japanese dashi stock

1 tbsp soy sauce

1 tbsp honey


cut the pumpkin into bite size chunks

add the stock, soy sauce and honey into a pan and bring to the boil

simmer over a medium heat for about 10 minus, stirring occasionally

your simmered pumpkin is now ready to serve

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