in Japan

Cooked Hokkaido pumpkin, Japanese style

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Ingredients for 2 servings:

  • 1 pumpkin(s), Hokkaido pumpkin, approx. 300 g
  • 200 ml water
  • ½ tsp dashi
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 ½ tsp sugar, brown

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Uchiki Kuri

Use a tablespoon to scrape the seeds and strings out of the pumpkin. Cut into square, bite-sized pieces. The skin of the Hokkaido pumpkin can be eaten. Bring water and dashi to a boil in a pot, then reduce the heat to low and add the remaining ingredients and the pumpkin pieces. Simmer over medium heat for about 5 to 10 minutes, until the pumpkin is tender. This dish also tastes good cold and is therefore often used in Japanese lunchboxes. Dashi is a soup base originally made from leftover fish, dried fish flakes, and seaweed. If the powder is not available in Asian stores, it can be omitted or replaced with a little fish stock.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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