Simmered pumpkin Japanese style

 

[Ingredients for 4 servings]

* Pumpkin: 1/4

* Green beans: 2-3

* Dashi stock: 400-500ml

* Sake: 3 tablespoons

* Mirin: 2 tablespoons

* Sugar: 2-3 tablespoons

* Soy sauce: 2-3 tablespoons

[Preparation]

* Remove the seeds from the pumpkin, peel the skin in places, and cut into bite-sized pieces.

* Trim the ends of the green beans slightly, and blanch in boiling water with a pinch of salt (not included in the ingredients list). Transfer to cold water, and once cooled, cut into 2cm lengths.

[Instructions]

1. Arrange the pumpkin pieces skin-side down in a pot, add enough dashi stock to cover, and bring to a boil over high heat.

2. Once boiling, reduce heat to medium, add sake, mirin, and sugar, and simmer for 7-10 minutes, or until a bamboo skewer can easily pierce the pumpkin. (Hint) If the broth doesn't spread evenly, use a drop lid over low to medium heat. The broth will hit the drop lid and spread throughout the pot.

3. Finally, add the soy sauce and simmer until the broth is reduced by half. Serve in a bowl and garnish with green beans.