Simmered Japanese Pumpkin (Kabocha no Fukumeni)
Serves 4

This Japanese version of a pumpkin dish can be served hot or cold.

Ingredients:

• 1 1/4 Ib. (600 g.) Japanese pumpkins or any winter squash

Simmering Sauce

• 2/3 C dashi stock
• 1/4 C soy sauce
• 2 T mirin
• 1 1/2 T sugar
• Some toasted white sesame seeds

Procedure:

• Cut pumpkin in half; remove seeds.
• Cut pumpkin into wedges, 1-1 1/8 in. (2 1/2-3 cm.).
• Cook pumpkin in a large saucepan covered with water until tender over medium high heat, about 25-30 minutes.
• Mix simmering sauce ingredients in a saucepan; bring to a boil; add pumpkin wedges.
• Reduce heat to low and simmer until most of sauce is absorbed into pumpkin.
• Sprinkle with toasted sesame seeds.
• For oven method, bake whole pumpkin in 350˚F (175˚C) oven for 30 minutes or until done.

*For microwave oven, cut pumpkin in half and wrap each half in plastic wrap. Turn power level to high and cook 8-10 minutes.