{"id":5510,"date":"2021-10-18T12:00:47","date_gmt":"2021-10-18T19:00:47","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=5510"},"modified":"2021-10-18T12:25:41","modified_gmt":"2021-10-18T19:25:41","slug":"moms-home-cooking-pumpkin-nimono-%e3%81%8b%e3%81%bc%e3%81%a1%e3%82%83%e3%81%ae%e7%85%ae%e4%bb%98%e3%81%91japanese-boiled-pumpkin","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/moms-home-cooking-pumpkin-nimono-%e3%81%8b%e3%81%bc%e3%81%a1%e3%82%83%e3%81%ae%e7%85%ae%e4%bb%98%e3%81%91japanese-boiled-pumpkin\/","title":{"rendered":"Mom\u2019s Home Cooking: Pumpkin Nimono \u304b\u307c\u3061\u3083\u306e\u716e\u4ed8\u3051(Japanese Boiled Pumpkin)"},"content":{"rendered":"

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Japanese simmered pumpkin, which is slowly cooked to a soft, melt-in-your-mouth dish, is one of the most popular home-cooked dishes enjoyed throughout the fall and winter. It\u2019s made with kabocha<\/em>, a Japanese winter squash that is much sweeter than American pumpkin. You\u2019re sure to think of mom\u2019s home cooking when you try this dish, and it is an easy and nutritious addition that you can add to any meal. And the best part? This dish can be prepared in about 30 minutes and has an incredibly long shelf life. Let\u2019s learn more about this delicious dish below.<\/p>\n

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Kabocha is a Japanese squash that is similar in texture to pumpkin and sweet potato. The color is usually a dull deep green with white stripes. An average kabocha weighs about 2-3 lbs.<\/p>\n

Kabocha continues growing even after it is harvested! It takes a long time to become ready to consume. After harvest, kabocha needs to be ripened in a warm environment for up to 13 days to let the starches develop into sugar. Then, it’s stored in a cool place to increase carb content. This process can take up to 3 months.<\/p>\n

It is much harder to cut than other pumpkin varieties when it comes to the rind, but once cooked, the rind is edible too. The flesh is a deep, reddish-yellow, and turns orange when cooked. In addition to being boiled and seasoned, kabocha can be prepared as tempura, croquettes, desserts, pastries, and even lattes!<\/p>\n

How to prepare this dish<\/strong>\"\"<\/a>This dish is traditionally prepared with dashi, sake, mirin, and sugar, and can be prepared in just about 30 minutes. You can prepare this dish in your Gourmet<\/em> d’Expert\u00ae <\/em>Electric Skillet EP-RAC50<\/a><\/span>.<\/p>\n