{"id":37258,"date":"2015-10-10T09:34:29","date_gmt":"2015-10-10T13:34:29","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=37258"},"modified":"2017-11-24T00:26:37","modified_gmt":"2017-11-24T05:26:37","slug":"kabocha-nitsuke-japanese-stewed-kabocha-pumpkin-%e3%81%bb%e3%81%8f%e3%81%bb%e3%81%8f%e3%81%8b%e3%81%bc%e3%81%a1%e3%82%83%e3%81%ae%e7%85%ae%e4%bb%98%e3%81%91","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=37258&lang=en","title":{"rendered":"Kabocha Nitsuke (Japanese Stewed Kabocha Pumpkin)
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\"30\"<\/a><\/p>\n

Kabocha Nitsuke (Japanese Stewed Kabocha Pumpkin)<\/strong><\/p>\n

This is definitely a comfort food for me.<\/p>\n

<\/p>\n

I grew up eating this dish several times during the squash season (fall) every year.<\/p>\n

To tell you the truth, this was never my favorite Kabocha dish, but it’s one of the most traditional and best known Kabocha dish in Japan.<\/p>\n

I did some research and looked at many recipes, but the one I used as a base to make my own uses an interesting technique and mine turned out absolutely delicious!<\/p>\n

You do not need to peel the skin of Kabocha, and I actually really enjoy the texture of the skin as much as the inside.<\/p>\n

Kabocha Nitsuke (Japanese Stewed Kabocha Pumpkin)<\/strong> adapted from this recipe (Japanese)<\/a><\/p>\n

1\/3 Kabocha pumpkin, seeded and cut into large bite size pieces (you do not need to peel the skin)
\n1 tablespoons sugar
\n1 tablespoons water
\n2 tablespoons sake
\n1.5 tablespoons mirin
\n1 tablespoon soy sauce<\/p>\n

1. Place Kabocha pieces in a single layer in a pot.
\n2. Sprinkle sugar over Kabocha. Wait for a half hour to one hour until Kabocha gives out water (or sweats).
\n3. Add water, sake, and mirin. Boil and then turn down to low heat. Add soy sauce and continue to cook covered over low heat for 10 to 15 minutes or so until Kabocha is cooked through. Check occasionally to prevent the Kabocha from burning as it’s cooked with a small amount of liquid.<\/p>\n<\/div>\n

\"26\"<\/a><\/p>\n

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\"33\"<\/a><\/p>\n

\u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

\"\"<\/a>\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Kabocha Nitsuke (Japanese Stewed Kabocha Pumpkin) This is definitely a comfort food for me.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,28,29],"tags":[],"class_list":["post-37258","post","type-post","status-publish","format-standard","hentry","category-potatosquash","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37258","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=37258"}],"version-history":[{"count":18,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37258\/revisions"}],"predecessor-version":[{"id":45933,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37258\/revisions\/45933"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=37258"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=37258"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=37258"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}