Description
This is the most common (& delicious!) method of cooking pumpkin in japan. The usual hard-skinned variety of pumpkin/squash is best. You don't have to worry about peeling off all the skin – as long as you wash it & chop any rough bits, it's good enough to eat!
Ingredients
- Pumpkin
- Water
- Sugar
- Japanese Soy Sauce
Instructions
- Prepare the pumpkin
- Mix the other ingredients together
- Place everything in a large frying pan with the skin face down
- Bring to a light boil
- Reduce heat & place a couple of wet paper towels on top of the pumpkin
- Simmer for about 10-15 minutes until the pumpkin is nicely cooked, but not soft & mushy