|category||VegetablesSee the Related Food Category Page|
|cooking time||20 minutes|
|comment||Simmered kabocha squash is one of the typical Japanese simmered dishes. Eating kabocha squash during cold winter was considered to be good for prevention of flu because it contains vitamin C and can be stored for a long period. This habit is still remaining as the Toji-kabocha (eating kabocha on the winter solstice).|
|image||The combination of dense, sweet kabocha and soy sauce is irresistibly delicious.|
|Pumpkin (with seeds removed)||250 g|
Konnyaku is not essential, if not available.
|(A) Soy sauce||1 tbsp|
|(A) Mirin||1/2 tbsp|
|(A) Sugar||1/2 tsp|
Shredded bonito is not essential, if not available
Peel some of the rind of the pumpkin and cut into large pieces. Tear the konnyaku into pieces by hand, squeeze with salt (not listed), and boil in water.
Heat the oil in a pan and stir-fry the konnyaku until lightly browned. Add the (1) pumpkin, slightly stir-fry, add the water, and cook on low heat with a dropped lid.
|technique||You can try this recipe using only kabocha. Konnyaku has been attracting attention as a new diet food because it is noncaloric and rich in fiber. Increasing number of Asian supermarkets carry konnyaku. Try it if you can find one.|