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Ingredients
- 200 grams Kabocha squash
- 40 ml Dashi soup (Japanese soup, or substitute with 2 pinches of granulated Dashi stock added to water)...A
- 2 teaspoons...10 ml Sugar...A
- 1 teaspoon... 5ml Mirin...A
- 1 teaspoon... 5 ml Sake...A
- 1 teaspoon... 5 ml Soy sauce...A
- 1 teaspoon... 3-4 ml Soy sauce...B
Method
- Remove fibrous strands and seeds from pumpkin and cut into chunks of a 3-4 cm base (skin-side).
- Shave edges of the base to avoid the chunks breaking up during cooking.
- Add the A ingredients into the Staub cocotte, then add the Step 1 ingredients with the skin sides facing down.
- Avoid layering the pieces.
- Simmer over medium heat.
- How high the heat actually needs to be to amount to "medium heat" will depend on the size of your pot.
- For my round 16 cm cocotte, I turn the knob slightly right of the center on the gas hob for medium heat .
- When the liquid in Step 2 starts bubbling lightly, close the lid and let it simmer like that for 30 seconds.
- After 30 seconds, turn the knob to the far right to lower heat, and set a timer for 10 minutes.
- After 10 minutes, take off the lid and pour in the soy sauce [B] from the edge of the cocotte.
- Close the lid and set the timer for 5 minutes.
- After 5 minutes, turn off the heat.
- Keep the lid closed and just leave it like that for 30 minutes.
- The residual heat in the pot will slowly cook the contents through and allow the flavors to be absorbed.
- After 30 minutes, it's done.
- Very little liquid is left in the cocotte, just enough for it not to burn.
- Leaving the pot for 30 minutes in Step 7 makes the pumpkin so fluffy and dense, and yet also so moist and tasty, just as expected for Staub cooking.
- Staub-cooked vegetables are really tasty!
- They have a flavor that appeals to many people.
- Please try it out!
- Regarding the amount of pumpkin and seasonings, I often cook only half this amount and use a 10 cm round cocotte.
- Exactly half the ingredients (A and B) is OK for this size.
- See my diary [2013/09.10] for details.
- Tips: About 10 pieces of 3-4 cm cubed pumpkin roughly make up the amount in ingredients A and B above.
- Attention!
- Always use a big enough pot to lay out the pumpkin pieces without overlapping.
- This was cooked in 10 ml more dashi stock than called for in the ingredients list above (the rest of the ingredients are the same).
- It tastes more or less the same, but it is more moist.
