Sunday, November 04, 2007

Kokt Japansk punpa “Hokkaido” lagad av jordgubbsglass

Japanese pumpkin “Hokkaido” cooked by jordgubbsglass
かぼちゃの煮物 (北海道)



One of my most favorite vegetables is pumpkin. Unfortunately, it is very difficult to find pumpkin in Sweden. Some times you can find pumpkin at the supermarket but it is totally different from Japanese pumpkin. It tastes like melon, very watery and sweet. Just when I came to Sweden, I cooked pumpkin with Japanese taste but it was just awful. ojojoj.

I heard that you can get Japanese type of pumpkin in Sweden only in autumn in Sanai, a Japanese food shop in Stockholm. The person who works in Sanai told me that the pumpkin “Hokkaido” is Japanese type of pumpkin which is harvested in Sweden.

I have several types of favorite Japanese pumpkin recipes but the best is a very simple one, just boiled with soy souse.

Kabocha no nimono (boiled pumpkin)

Japanese Pumpkin 400-500g
Dashi (Fish stock) 400ml
Mirin 50 ml
Sake 50ml
Sugar 1 table spoon

*Soy souse (Usukuchi) 30 ml

(You can get all the ingredients in these shops for example.)

Cut Pumpkin like this.

Put Pumpkins and all the ingredients except soy souse.

Cover with an aluminum sheet and boil it at high temperature until the water boils.
Once it has boiled, use low temperature (no 3) and boil it 10 to 15 minutes.

Add soy souse and boil 5 more minutes.

You can eat it just after you cooked it but the best way to eat it is to let it cool down naturally and warm up again before you eat it. Pumpkin will suck up all the nice taste when it gets cooled down.

Smaklig måltid!!

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