folks, happy halloween.
well, halloween and pumpkin seem to go hand in hand... so here's a simple traditional japanese homestyle side dish. it is certainly simple food and (japanese) home cooking.
1 small japanese pumpkin (kabocha)
1/3 cup of mirin
1/3 cup of sake
2TB of light soy sauce (japanese)
1 tsp of salt
2 tsp of raw sugar
water to cover
a piece of wax paper lid slightly smaller then the opening to float above the liquid
cut up the pumpkin in to 8 wedges then cut each piece in halves.
slightly shave/ cut 1/4 of the skin off randomly with a knife.
rinse the pumpkin pieces in water (is it always good to rinse of the starch slightly) and set aside.
bring the mirin, sake, soy sauce, salt and sugar to boil.
add the pumpkin to the liquid, and add enough water to ALMOST (just cover 90%) cover the pumpkin.
lay the paper over the liquid, and cook over medium heat for 8 - 12 mins or until can be easily pierced with a knife. set aside and let cool in the liquid, serve at room temperature.
traditional japanese pumpkin starter. keep in fridge for 2 - 3 days.
photo by vita at dee wa alley, taipei.
i wonder if the pooh bear has any copy right problems.