Simmered Japanese Pumpkin Recipe

Simmered Japanese Pumpkin Recipe

700g Japanese pumpkin or any winter squash

Simmering Sauce:

2/3 cup dashi stock (refer How To Prepare Dashi Stock)

1/4 cup soy sauce

2 tbsp mirin (sweetened rice wine)

2 tbsp sugar

toasted white sesame seeds

Method:

Cut pumpkin into half and remove seeds. Cut pumpkin into wedges. using medium heat, cook pumpkin in a large saucepan covered with water until tender (about 30 minutes). Mix simmering sauce ingredients in a saucepan and bring to the boil. Add in pumpkin. Reduce to low heat and simmer until most of the sauce is absorbed into the pumpkin. Dish out and sprinkle with toasted sesame seeds. Serve.