I love pumpkin. Lately, I’ve begun to think that I might not be alone, as I’ve been reading Neide Rigo’s blog, come-se, and am thrilled to see that she’s been advocating it too.
kabocha pumpkin in dashi-shoyu sauce
These are some of my favorite pumpkin recipes that we’ve published thus far: quibebe, risotto, compote, ravioli, bread, gnocci, garden tempeh, snow peas and kabocha. They’re all good and feature pumpkin in classic and sometimes unusual ways.
I made this recipe to go with a Japanese inspired dinner we had recently. The dashi-mushroom broth adds umami flavor.
kabocha pumpkin in dashi-shoyu sauce
½ kabocha pumpkin, cut into wedges, skin on, seeds removed
1 cup dashi broth (follow link for instructions on making dashi)
2 tbsp soy sauce
1 tsp mirin
1 tsp sugar
sprinkles of kosher salt
Place kabocha wedges at the bottom of a large sauce pan. Add remaining ingredients, cover pan and cook at low heat until pumpkin is soft. Liquid will evaporate. Add a couple more tablespoons of water if needed. Serve warm or room temperature as a side dish to go with any meal.
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I LOVE pumpkin too! Here they are incredibly sweet. So when we stopped getting them from the garden, I started buying them. Nice idea! Heard a lot about dashi from my bro who used to live in Singapore.