Total Time20 mins
Servings: 4 people
- otoshibuta or drop lid.
- ½ pumpkin/カボチャ/南瓜
- 1½ cup water/水
- 1 Tbsp fish broth powder/粉末だし/木魚粉
- 2 Tbsp soysauce/醤油
- 2 Tbsp sake/酒/清酒
- 2 Tbsp sweet sake/みりん/味醂
- 1 Tbsp sugar/砂糖/糖
- Remove the seeds of pumpkin using a spoon. Scrape of the tissues where the seeds were attached. Wash pumpkin properly, specially the peel part if you are not going to peel it.
- Cut into into same shape and thickness if possible to cook evenly.
- Place the pumpkins on a pot with skin side down, if possible avoid to put pieces over the other. Using wide base pot may solve the problem. If can't help it, at least choose smaller size ones to put on top of bigger once.
- Pour the dashi broth in a pot and boil under medium heat.
- Add in rest of seasonings. Check if water level is covering at least 3/4 of pumpkin, add water to fix it. Use a drop lid or otoshibuta(can use aluminium foil as an alternative) to make the pumpkin cook faster and evenly. This also avoid breaking the pieces by stirring them.
- Boil for 15 to 20 minutes, depending on the size of pumpkin. You can check doneness by sticking a toothpick or fork.Take note that the liquid may evaporate while simmering so you may put the cover of pot aside from the otoshibuta we put in.
- When finally cooked, leave it to cool down for at least 30 mins. This way the pumpkin will absorb more flavor from the stock.
Otoshibuta or drop lid is a helpful key to make a perfectly cooked and not broken apart pumpkin nimono. It helps to keep the shape nice and helps all flavour absorbed properly even without stirring. You can make your own with just aluminum foil. I personally make it by just spreading a foil which matches the size of the lid of the pot. Fold some of the edges inward to make a circle foil which then looks like a lid out of aluminum foil. Put few tiny holes and your done.