The perfect accompaniment to any meat dish.
- 500g pumpkin or squash
- 1½ to 2 cups dashi – bonito fish stock (make dashi up from instructions on package)
- 2½ tablespoon sugar
- 1 tablespoon mirin
- 1½ tablespoon Japanese soy sauce
Wash pumpkin and remove seeds.Cut into pieces approximately 5cm cubes.
Skin many be removed if desired, but not necessary.
Place pumpkin, skin-side-down, in heavy saucepan. Add 1½ cups dashi, the sugar and mirin.
Heat to boiling over medium heat. Boil vigorously 4 minutes; gently turn pumpkin pieces over. Continue boiling, then cover for 4 minutes longer.
Add soy sauce. Add remaining ½ cup dashi, if needed.
Reduce heat, continue boiling covered 7 to 8 minutes longer, just until tender. Serve hot or cool to room temperature.
Don Higgins wine suggestions
Strugglers Flat Pinot Noir 2006
Crossroads Hawkes Bay Chardonnay 2006