Sweet and Savory Kabocha Pumpkin
The kabocha pumpkin is marinated in soy sauce and cooked in dashi until tender. (Recipe Courtesy of Marc Matsumoto of the Fresh Tastes Blog)
- 1 pound kabocha pumpkin (1/2 of a small kabocha)
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons soy sauce
- 1 cup dashi, (stock or water will also work)
- Remove the seeds from the kabocha and cut it in half lengthwise and then in half again crosswise so you have 4 roughly equal sized pieces.
- Slice into evenly-sized wedges and then sprinkle with sugar and drizzle with soy sauce. Let the kabocha marinate for 2 hours.
- Place the marinated kabocha in a pan just large enough to hold them in a single layer. Pour the marinade over them along with the dashi.
- Bring to a simmer over medium heat and then lower the heat as needed to maintain a gentle simmer.
- Carefully flip the pumpkin pieces over after 7 minutes and continue to cook, gently shaking the pan from time to time to allow the sauce to wash up over the kabocha.
- The kabocha is cooked when it is tender and the sauce has reduced to a thick glossy glaze (about 15-20 minutes).