Name: Braised Pumpkin
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese Cuisine
Ingredients: Pumpkin - 1/4 (500-600g with core); [A] Mirin (Sweet Rice Wine) 2 tbsp; [A] Sugar 1 tbsp; [A] Soy Sauce 1 tbsp; [A] Water 50ml

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Original: English

Braised Pumpkin

by 食事処さくらの料理教室

Experience the ultimate sweetness of pumpkin with this authentic braised pumpkin recipe, requiring only 3 minutes of simmering time, achieved through microwave and residual heat. The careful preparation and cooking method result in a moist and juicy dish without any dryness. Enjoy the perfect balance of sweet and savory sauce on the surface and the pumpkin's natural sweetness inside.

Ingredients

Scale:

Main Ingredients (2 servings)

Pumpkin - 1/4 (500-600g with core)

Seasonings

[A] Mirin (Sweet Rice Wine) 2 tbsp
[A] Sugar 1 tbsp
[A] Soy Sauce 1 tbsp
[A] Water 50ml

📖Cooking Basics

shio（ramen）

Steps

Carefully scoop out the seeds and stringy bits from the pumpkin using a spoon.
🕒 01:37
Cut the prepared pumpkin in half lengthwise. Insert a knife and press straight down about halfway, then do the same on the other side.
🕒 02:21
Line a thick plate with a thoroughly wet paper towel, and place the cut pumpkin halves cut-side up on top. (This is the key!) Using a thick plate and a wet paper towel prevents the bottom of the pumpkin from becoming hard, allowing it to steam effectively.
🕒 02:59
Cover the pumpkin with another damp paper towel and then loosely with plastic wrap.
🕒 03:27
Microwave the pumpkin at 600W for 12 minutes. (This is the key!) Create a vent for steam release during microwaving and ensure a tight seal with plastic wrap for residual heat cooking to maintain humidity.
🕒 03:41
After microwaving, while still wrapped, cover tightly with an additional layer of plastic wrap and let it rest for 20 minutes to allow residual heat to cook through. (This is the key!) Resting with residual heat ensures the pumpkin cooks through evenly, becoming sweet and tender.
🕒 06:07
In a frying pan, combine 50ml water, 1 tbsp soy sauce, 2 tbsp mirin (sweet rice wine), and 1 tbsp sugar. Stir lightly. (This is the key!) Do not add dashi to maximize the pumpkin's natural sweetness.
🕒 07:36
Cut the rested pumpkin into bite-sized pieces. To prevent them from breaking apart, cut with a gentle downward motion rather than a sawing motion. (This is the key!) Cutting into slightly larger bite-sized pieces not only looks appealing but also helps prevent them from falling apart.
🕒 08:59
Arrange the cut pumpkin pieces in the frying pan, skin-side down. (This is the key!) Placing the skin-side down acts as a cushion, preventing the pumpkin from breaking apart.
🕒 10:25
Heat the frying pan over medium-low heat, and gently spoon the prepared sauce over the pumpkin. (This is the key!) Continuously spooning the sauce over the pumpkin without moving it prevents it from breaking apart while allowing the flavors to penetrate.
🕒 02:50
Simmer for about 3 minutes. Stop cooking when there is still a little liquid remaining, do not over-reduce. (This is the key!) Finish with a slightly saucy consistency, so the surface is flavored and the inside is sweet.
🕒 03:50
Even after turning off the heat, the pumpkin will continue to absorb the remaining cooking liquid, so let it rest for a while.
🕒 05:07
Gently transfer the softened pumpkin to a serving dish using a spoon or spatula.
🕒 05:37