かぼちゃの梅干たれかけ

Pumpkin with Pickled Plum Dressing

Umeboshi are pickled Japanese salt plums (but they are actually closer to an apricot). This fruit is very sour and salty so only small quantities are needed. Umeboshi are used in this dish to give the pumpkin an interesting flavour.

SERVES 6–8 AS A SIDE

DRESSING

40 g (1½ oz/about 5 small) umeboshi (pickled plums) or 1½–2 tablespoons pickled plum purée

2 teaspoons Japanese soy sauce

1 tablespoon mirin

2 tablespoons dashi II (here)

¼ teaspoon caster (superfine) sugar

500 g (1 lb 2 oz) Kent pumpkin (kabocha squash), unpeeled and seeded

2 teaspoons very finely shredded shiso leaves or 1 thinly sliced spring onion (scallion)

To make the dressing, if you are using pickled plums, prick them all over with a fork, then soak in cold water for 2 hours, changing the water occasionally—this helps remove the excess salt. Drain and pat dry, then remove the seeds and purée the flesh in a food processor or push through a fine sieve. Put the puréed plums or ready-made purée in a small bowl with the remaining dressing ingredients and stir to combine well.

Cut the pumpkin into 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.

Bring a saucepan of lightly salted water to the boil, then add the pumpkin and cook for 10–12 minutes, or until tender but not mushy. Drain well and set aside to cool to room temperature.

Lightly toss the cooled pumpkin with the dressing, then pile neatly into a serving dish. Sprinkle with the finely sliced shiso leaves or spring onion.