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KABOCHA (JAPANESE PUMPKIN) (BOILED)

 KABOCHA (JAPANESE PUMPKIN) (BOILED)

Ingredients

1 medium Kabocha

1 tsp salt

1/2 c kombu (kelp), softenend in lukewarm water and drained

1 1/2 c. dashi (soup stock) or vegetable stock

1 Tbsp sugar

2 Tbsp mirin

3 Tbsp light soy sauce (light on salt)

1.  Wash the kabocha. Cut in half and remove and discard any seeds and strings.

    The skin may  be partially peeled or left on.  Cut the kabocha into serving pieces. 

    You will have differing shaped pieces - pie shaped, squared due to the shape of the pumpkin

2.  Add the konbu to the pieces.  Let stand for 10-15 minutes.  

3.  Transfer to a saucepan and add enough dashi to cover the pumpkin.  Heat until the dashi boils.

4.  Mix in the sugar, mirin and soy sauce.  

5.  Reduce the heat and cook until the kabocha is tender.  Most of the liquid is usually absorbed 25-30 minutes

6.  Serve warm or at room temperature.



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