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700 g (1 lb 9 oz) japanese or butternut
pumpkin (squash), unpeeled
185 ml (¾ cup) dashi two stock (please
refer more Japanese recipes)
2 tablespoons mirin
1½ tablespoons Japanese soy sauce
3 teaspoons castor (superfine) sugar
sesame seeds, toasted, for garnish
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Method:
Cut the pumpkin into rough 4 cm (1½
inch) cubes. Peel just around the edges of the skin on each
piece, then bevel the edges by running a sharp knife or vegetable
peeler along the sharp edges so the cube shape is softened and
slightly rounded. Put the pumpkin in a saucepan and cover with
cold water. Bring to the boil over high heat and cook for about
5 minutes, or until it just begins to become tender. Drain well.
Combine the dashi, mirin, soy sauce, sugar and ½ teaspoon salt in a
clean saucepan over high heat, stirring until the sugar has dissolved.
Add the pumpkin skin-side down and bring the liquid to the boil.
Reduce to a simmer, then continue cooking for about 15 minutes, or
until the liquid has almost all been absorbed by the pumpkin. Do
not stir but carefully turn once halfway through cooking.
Carefully pile the pumpkin into a serving bowl, drizzle with any
remaining sauce and sprinkle with toasted sesame seeds.
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