Japanese Pumpkin

7:59 pm on 3 June 2008

The perfect accompaniment to any meat dish.


  • 500g pumpkin or squash
  • 1½ to 2 cups dashi – bonito fish stock (make dashi up from instructions on package)
  • 2½ tablespoon sugar
  • 1 tablespoon  mirin
  • 1½ tablespoon Japanese soy sauce


Wash pumpkin and remove seeds.Cut into pieces approximately 5cm cubes.

Skin many be removed if desired, but not necessary.

Place pumpkin, skin-side-down, in heavy saucepan. Add 1½ cups dashi, the sugar and mirin.

Heat to boiling over medium heat. Boil vigorously 4 minutes; gently turn pumpkin pieces over. Continue boiling, then cover for 4 minutes longer.

Add soy sauce. Add remaining ½ cup dashi, if needed.

Reduce heat, continue boiling covered 7 to 8 minutes longer, just until tender. Serve hot or cool to room temperature.

Don Higgins wine suggestions

Strugglers Flat Pinot Noir 2006

Crossroads Hawkes Bay Chardonnay 2006

From Nine To Noon

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