We had a pumpkin lying at home since last week and I didn't got the chance to cook it until yesterday.
Whole pumpkin
Pumpkin is halved, de-seeded and cubed. It is then cooked with typical Japanese sauce and simmered for 20 min or until the flesh is tender. I did it with the pumpkin skin.
Kabocha no nimono (かぼちゃ 煮物) in nice vibrant yellow orange colors
Kabocha no nimono (かぼちゃ 煮物) or Japanese style simmered pumpkin
The flesh is really tasty with the Japanese flavors. Johannes finds it a little too sweet but the sweetness is from the pumpkin itself...
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