Name: Sweet Simmered Pumpkin
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 2-3 servings
Cuisine: Japanese Cuisine
Ingredients: Pumpkin 1/4 (350g); [A] Water 120ml; [A] Sugar 1 tbsp; [B] Mirin (Sweet Rice Wine) 1 tbsp; [B] Salt a pinch; [C] Soy Sauce 1 tbsp; [C] Sugar 1 tbsp

▶ YouTubeで見る

Original: English

Sweet Simmered Pumpkin

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

This is a nostalgic, old-fashioned sweet simmered pumpkin recipe, made by simply steaming and simmering in a frying pan. It's characterized by its fluffy texture and gentle sweetness, making it perfect for meal prep and bento boxes. No special techniques are needed to easily make delicious simmered pumpkin at home.

Ingredients

Scale:

Main Ingredients (2-3 servings)

Pumpkin 1/4 (350g)

Steps

Remove the seeds and pulp from the pumpkin with a spoon, and trim off any hard spots or blemishes.
🕒 01:23
Cut the pumpkin into bite-sized pieces. To avoid instability when cutting, it's recommended to place the cut side down on the cutting board.
🕒 02:10
In a frying pan (or pot), combine 120ml of water and 1 tbsp of sugar (half of the total amount) and mix to create a sugar water.
🕒 03:05
Arrange the pumpkin pieces cut-side down. This is the key! Simmering first in sugar water allows the osmotic pressure to prevent the pumpkin cells from breaking down, ensuring the sweetness penetrates well. Adding soy sauce at the same time will tighten the cells and make it harder for the sweetness to penetrate, so be careful.
🕒 03:32
Heat over medium heat and bring to a boil.
🕒 03:46
Once boiling, cover with a lid (otoshibuta) and simmer over low heat for 5 minutes.
🕒 04:22
After 5 minutes, remove the lid and add 1 tbsp of Mirin (Sweet Rice Wine) and a pinch of salt, pouring them in from the edge of the pan.
🕒 04:42
Gently shake the pan to mix everything. Cover with the lid again and simmer over low heat for another 5 minutes. This is the key! Adding mirin at this stage will create sweetness and a glossy finish on the pumpkin's surface. Adding salt enhances the pumpkin's natural sweetness.
🕒 05:17
While simmering, mix together the 1 tbsp of soy sauce and 1 tbsp of sugar (the remaining half) for finishing. This is the key! Dividing the sugar into two additions allows sweetness to penetrate in the first stage, and then coats the surface in the second stage, resulting in a glossy and sweet-savory finish.
🕒 05:29
After 5 minutes, remove the lid and switch to medium heat.
🕒 05:59
Pour the prepared soy sauce mixture in from the edge of the pan and shake the pan to mix it with the simmering liquid.
🕒 06:07
Gently flip the pumpkin pieces to avoid breaking them. This is the key! If the pumpkin remains with the skin side down, it can peel easily. Flipping them allows the flavor to meld into the entire piece.
🕒 06:24
Return to medium heat and reduce the liquid until it's almost gone, simmering for 1-2 minutes.
🕒 06:53
Avoid stirring vigorously; instead, occasionally shake the pan to distribute the simmering liquid.
🕒 07:04
Once the liquid has mostly evaporated, turn off the heat and serve in a bowl to complete.
🕒 07:21