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Savory Japanese Pumpkin
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Cut pumpkin into bite-sized chunks, leaving the skin on.
Using the sharp point of a knife, cut away small pieces of skin to give a mottle effect. Place pumpkin, skin-side-down in saucepan with a heavy base.
Add 375ml of the Basil Dashi Stock, and the sugar and mirin to the pumpkin and cover the saucepan.
Bring to a slow boil over medium heat and cook for about 8 minutes, turning pumpkin over after 4 minutes.
Add soy sauce and the remaining Basic Dashi Stock.
Simmer it covered until pumpkin is tender. Serve immediately or let cool to room temperature. The remaining broth is delicious over rice.
Basic Dashi Stock (Bonito Flake Stock)
Makes 1 liter
Preparation time : 5 minutes
Cooking time : 20 minutes
10cm square piece konbu , wiped clean
1 liter water
60ml cold water
90g bonito flakes
Cut konbu square into 4 narrow strips. Place in a saucepan with 4 cups water and cook over medium heat. Heat until just about to boil, then quickly remove pan from the heat, remove and discard konbu.
Add the cold water and bonito flakes to the konbu broth. Bring to a boil then remove immediately from heat, and set aside to cool.
When all the bonito flakes have sunk to the bottom, pour the liquid over a strain and discard the flakes.
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