December 23, 2008

Simmered Kabocha/かぼちゃの煮付け

I made "kabocha no nitsuke" (simmered kabocha) on December 20, one day before the winter solstice. There are just a lot of recipes for this dish out there. Some call for dashi, sugar, mirin, sake, soy sauce, and salt, but my recipe is a very simple one, calling for only water, sugar, and soy sauce.
Cut kabocha into manageable sizes, put them in a pot, and add enough water to barely cover the kabocha. Bring to a boil, turn the heat to low, add sugar (probably 2 tbsp), place an otoshi buta (drop lid)*, simmer for 5 min., add soy sauce (probably 2 tbsp), and simmer for another 2-3 min.
* I use a paper towel instead of an otoshi buta. Some people suggests using a sheet of aluminum foil.

Leftover simmered kabocha. Sorry not a good picture.

The amounts of sugar and soy sauce mentioned above are for a quarter of a kabocha.
For this type of dish, I usually follow this fundamental order for seasoning: "sa-shi-su-se-so" (sugar, salt, vinegar, soy sauce, and miso) order.

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