Pumpkin in soy sauce
6 servings
30 minutes
Pumpkin in soy sauce is an exquisite Japanese dish filled with deep umami notes and sweet warmth. This recipe reflects the traditions of Japanese cuisine that values flavor balance and minimalism in preparation. Kabocha, known for its rich texture and natural sweetness, becomes tender and absorbs the aromas of soy sauce, mirin, and vegetable broth. A light caramel note from sugar complements the taste, creating harmony between salty and sweet. It is served as a side dish to rice or fish but also works perfectly as a standalone dish. Pumpkin in soy sauce is not only a gastronomic delight but also a cozy taste of homey Japanese cuisine that warms and brings pleasure in every bite.
1
Heat oil in a pan over medium heat. Add garlic, ginger, and shallots, sautéing for 1-2 minutes until fragrant.
- Canola oil: 2 tablespoons
- Finely chopped garlic: 2 cloves
- Ginger root: 1 piece
- Shallot: 3 heads
2
Add broth, soy sauce, mirin, and sugar; bring to a boil.
- Vegetable broth: 0.3 glass
- Soy sauce: 3 tablespoons
- Mirin: 1 tablespoon
- Sugar: 1 tablespoon
3
Add the peeled and seeded 'Kabocha' pumpkin, cut into pieces of 2½x10 cm. Sauté for about 8 minutes until soft.
- Pumpkin: 0.5 piece
4
Reduce the heat to the minimum and simmer covered for about 15 minutes until soft (turn once to coat the pumpkin evenly with the sauce).
