Kabocha no Nimono (Simmered Pumpkin)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Cut 400 g Hokkaido squash, skin on, into 4 cm pieces.

2. 2

   Place the squash pieces skin side down in a saucepan.

3. 3

   Pour in 200 ml dashi, 2 tbsp soy sauce, 2 tbsp mirin and 1 tsp sugar so that the squash is almost covered.

4. 4

   Cover and simmer over a low heat for 18 minutes, until the squash is tender.

   18:00
5. 5

   Remove the lid and simmer uncovered until only a little glossy sauce remains.