B
758
1 lb Japanese pumpkin, kabocha
3/4 cup dashi stock
3 tablespoons sugar
2 tablespoons soy sauce
Directions:
1
Cut kabocha into small chunks about 1 and 1/2 inch cube.
2
Leave skin on (the texture of the cooked skin is great!).
3
Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.
4
Place the pan in high heat and bring it to boil.
5
Turn down the heat to low.
6
Simmer kabocha until the liquid is almost gone.
7
Serve warm or cold. (I prefer it cold).
3/4 cup dashi stock
3 tablespoons sugar
2 tablespoons soy sauce
Directions:
1
Cut kabocha into small chunks about 1 and 1/2 inch cube.
2
Leave skin on (the texture of the cooked skin is great!).
3
Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.
4
Place the pan in high heat and bring it to boil.
5
Turn down the heat to low.
6
Simmer kabocha until the liquid is almost gone.
7
Serve warm or cold. (I prefer it cold).