Recipe for simmered pumpkin with sweet and sour flavor! A delicious taste of a higher grade!

The trick is to sprinkle sugar on it and leave it alone! Here we introduce how to make "Kabocha no Nimono" (pumpkin stew), which is sweet and flavorful. Kabocha, a popular vegetable in autumn and winter, has a flavor that makes it a perfect side dish for rice.

Kabocha

Nimono Recipe

Ingredients

Kabocha 1/4
2 tablespoons each of sugar, soy sauce, mirin and sake
200 ml water

Directions

Remove seeds and wattles from pumpkin and cut into bite-size pieces. Place skin side down on the bottom of the pan.


Sprinkle sugar on top.


Let stand for 1 to 2 hours. The sugar will dissolve as the water is drawn out of the pumpkin. This process will give the pumpkin a soft and chewy texture, and it will also prevent the pumpkin from falling apart.


Add soy sauce, mirin, sake, and water, and heat over medium-high heat. When it comes to a boil, reduce the heat to medium-low and simmer for 10-15 minutes with a lid (covering with kitchen paper is OK). When most of the water has evaporated and the pumpkin is tender, it is ready to serve.

Kabocha simmered with pumpkin How does it taste?

The texture is soft and fluffy, with a well-balanced flavor of sweetness and saltiness from the soy sauce. The sweetness of the pumpkin itself, combined with the sweet and spicy flavor of the seasoning, makes it a delicious dish that will keep your chopsticks going.

What is surprising is that it can also be served as a side dish with white rice. The combination of kabocha and rice is not so good if the kabocha is too watery or the flavor is too weak, but this recipe is perfect.


With just a touch of sugar sprinkled on top and left to stand, this recipe for simmered pumpkin is a step up in taste, even with the same seasonings as usual. You will definitely repeat this recipe this fall!