I cooked my teriyaki tofu steaks for Clare and KellyAnna last night but needed something to accompany it (besides green tea, brown rice and miso soup). So I made Japanese style pumpkin which is yummy both hot and cold. I was a bit naughty and served it with Japanese mayonaise and Okanomiyaki sauce to give it a bit of extra flavour.
1 pumpkin (I like using butternut but any pumpkin will do)
500ml vegetable stock
2 tablespoons sugar
1 tablespoon mirin
2 tablespoons tamari (gluten free soy sauce)
1. Cut pumpkin into bitesize cubes. To be a bit fancy, you could leave the skin on and then use a sharp knife to cut away small pieces of skin to create a mottled effect.
2. Put pumpkin in a saucepan or deep frypan with a bit of sesame oil so it doesn’t stick.
3. Add half the vegie stock to the pan (250ml) and then add the sugar and mirin. Stir through and cover with a lid.
4. Bring pot to the boil over medium flame and cook for about 8 minutes, turning pumpkin over halfway through.
5. Add the tamari and the rest of the vegie stock.
6. Simmer until pumpkin is tender to bite.
7. When you serve the dish, include all the broth as this it soaks into your rice and tastes very nice.
My friend’s mother taught me how to cook this dish. At the age of 80, she ran a small shop in Himejji and worked in her kitchen every evening. Amazing!