Simmered Pumpkin 164kcal / per person

recipes

category VegetablesSee the Related Food Category Page
recipe number 21097
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
Konnyaku is not essential, if not available.
100 g
Water 1 cup
(A) Soy sauce 1 tbsp
(A) Mirin 1/2 tbsp
(A) Sugar 1/2 tsp
Shredded bonito
Shredded bonito is not essential, if not available
5 g
Oil 1 tsp

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.

When the pumpkin becomes soft, add the (A) seasonings and boil further. When the liquid in the pan is almost cooked off, sprinkle with bonito flakes, and slightly stir-fry again to evenly coat the pumpkin with the bonito.

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.
  1. 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.
  2. 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.
  3. When the pumpkin becomes soft, add the (A) seasonings and boil further. When the liquid in the pan is almost cooked off, sprinkle with bonito flakes, and slightly stir-fry again to evenly coat the pumpkin with the bonito.