かぼちゃの甘煮

Sweet Simmered Pumpkin

SERVES 6–8 AS A SIDE

700 g (1 lb 9 oz) Kent (kabocha) or butternut pumpkin (squash), unpeeled

185 ml (6 fl oz/¾ cup) dashi II (here)

2 tablespoons mirin

1½ tablespoons Japanese soy sauce

3 teaspoons caster (superfine) sugar

sesame seeds, toasted, for garnish

Cut the pumpkin into rough 4 cm (1½ in) cubes. Peel just around the edges of the skin on each piece, then bevel the edges by running a sharp knife or vegetable peeler along the sharp edges so the cube shape is softened and slightly rounded. Put the pumpkin in a saucepan and cover with cold water. Bring to the boil over high heat and cook for about 5 minutes, or until it just begins to become tender. Drain well.

Combine the dashi, mirin, soy sauce, sugar and ½ teaspoon salt in a clean saucepan over high heat, stirring until the sugar has dissolved. Add the pumpkin skin-side down and bring the liquid to the boil. Reduce to a simmer, then continue cooking for about 15 minutes, or until the liquid has almost all been absorbed by the pumpkin. Do not stir but carefully turn once halfway through cooking.

Carefully pile the pumpkin into a serving bowl, drizzle with any remaining sauce and sprinkle with toasted sesame seeds.