Japanese simmered pumpkin
Very easy and simple recipe. You taste pumpkin directly as minimum seasoning has been added.
Servings: 4
Equipment
- A pot with lid
Ingredients
- 1/4 Pumpkin Kabocha pumpkin, if you can purchase.
- 1/5 tea spoon Salt
- 4-5 table spoon Sugar
- Water
Instructions
- Remove the seeds and peel the hard part or the skin. Cut it into bite-size pieces.
- Put the pieces (skin side down) in a pan and scatter salt and sugar over it and leave it for an hour or until some moisture comes out.
- Add water from the bottom of the pot up to 1cm. Place a lid on the pot and bring it to boiling over medium high heat. Once it starts boiling, turn down the heat to low and cook 10-15 minutes further. Check with skewers or fork if the pumpkin is soft. If not tender enough, cook further 5-10 minutes.
- Take lid out and if there are a lot of liquid, turn up the heat and boil and let the liquid evaporate until some syrupy liquid is left.
