- Serves: 4
- Calories: 65 kcal
- Total Time: 35 m
- Prep: 10 m
- Cook: 25 m
- Japanese: Kabocha no nimono
- 450 g pumpkin
- (buttercup or Japanese squash)
- 240 ml water
- 2 tablespoons sugar
- 1 tablespoon soy sauce
Remove the pumpkin seeds with a spoon.
Cut the pumpkin into pieces bigger than bite-size (about 4 cm).
Put the water, sugar, soy sauce and pumpkin in a pan.
Cover and simmer for 20 minutes on medium heat.
This recipe is very popular home cooking. The soy sauce and sugar are well-suited to the pumpkin.
Japanese foods recipes
Int'l. recipes with a Japanese twist