Pumpkin the Japanese Way.

May 29, 2023May 29, 20230 1

Pumpkin the Japanese Way recipe with dashi and soy sauce

by The Chefin Japanese

Prep

10 min

Cook

25 min

Ready In

35 min

Level

Very easy

Rating

Ingredients

	600 g pumpkin ( not butternut , but a HARD skinned variety like Queensland Blue or Kent )
	300 ml dashi ( I use instant made according to the directions on my current packet )
	2 tablespoons mirin
	1/4 teaspoon salt
	1 tablespoon soy sauce

Nutrision Information

Servings Per Recipe

Calories

Sugar

Fat

0.4g

Pumpkin the Japanese Way is a simple and flavorful recipe that is perfect for autumn or winter months. This dish is a traditional Japanese way of preparing pumpkin and is usually served hot as a side dish. The broth is made of dashi, a Japanese broth typically made from dried fish flakes, and is flavored with mirin, soy sauce, and salt. The combination of the sweet and salty flavors of the broth with the tender and soft chunks of pumpkin makes this dish unique and delicious.

Instructions

1.	Remove the skin and seeds from the pumpkin and cut it into chunks.
2.	In a saucepan, combine the dashi, mirin, and salt. Heat it over medium heat until it starts to boil.
3.	Add the pumpkin to the saucepan and simmer for 15-20 minutes until it is tender.
4.	Add the soy sauce and continue to simmer for an additional 5 minutes.
5.	Serve the pumpkin hot with the broth.

PROS

This pumpkin recipe is easy to prepare and perfect for cold weather.

It is full of flavor and the broth is a unique addition.

It is also great for vegetarians.

CONS

Some people might find the broth too salty and the pumpkin might be too soft for their taste.

It is not a main course meal, but rather a side dish.

HEALTH & BENEFITS

This recipe is low in calories and high in fiber, vitamin A, and potassium.
The pumpkin is great for improving digestion, vision, and immune function.
The dashi broth is also a great source of minerals and amino acids that support overall health.