Description

Ingredients

• 🎃 Kabocha pumpkin: 800 g (1.76 lb), seeded and cut into 4–5 cm (1½–2 in) wedges Original: 🎃 Kabocha pumpkin: 800 g (1.76 lb), seeded and cut into 4–5 cm (1½–2 in) wedges
• 🌿 Kombu (dried kelp): 5 g (a 5×5 cm / 2×2 in piece) Original: 🌿 Kombu (dried kelp): 5 g (a 5×5 cm / 2×2 in piece)
• 💧 Water: 500 ml (2 cups / 16 fl oz) Original: 💧 Water: 500 ml (2 cups / 16 fl oz)
• 🍶 Soy sauce: 30 ml (2 tbsp / 1 fl oz) glutensoy Original: 🍶 Soy sauce: 30 ml (2 tbsp / 1 fl oz)
• 🍯 Mirin: 30 ml (2 tbsp / 1 fl oz) Original: 🍯 Mirin: 30 ml (2 tbsp / 1 fl oz)
• 🍚 Sugar: 12 g (1 tbsp / 0.4 oz) Original: 🍚 Sugar: 12 g (1 tbsp / 0.4 oz)
• 🧂 Fine salt: 1 pinch Original: 🧂 Fine salt: 1 pinch
• 🌾 Toasted sesame seeds (optional): 1 tsp (3 g / 0.1 oz) sesame Original: 🌾 Toasted sesame seeds (optional): 1 tsp (3 g / 0.1 oz)
• 🍋 Yuzu or lemon zest (optional): ½ tsp (1 g / 0.04 oz) Original: 🍋 Yuzu or lemon zest (optional): ½ tsp (1 g / 0.04 oz)

Preparation

• Prep dashi: Soak kombu in the water 10 min, then heat until small bubbles form at the edges; remove kombu just before boiling.
• Arrange: Place pumpkin wedges skin-side down in a wide pot. Pour warm kombu dashi to come about ½–⅔ up the sides. Add mirin and sugar. Cover with a drop-lid (otoshibuta or parchment).
• Simmer: Cook at a gentle simmer ~90–95°C (194–203°F) for 12–15 min until a skewer slips in with slight resistance.
• Season & glaze: Add soy sauce, continue simmering 3–5 min uncovered, swirling the pan so the liquid reduces to a light glaze.
• Finish: Taste for salt. Rest 5–10 min off heat to let flavors settle. Sprinkle sesame and a whisper of zest if using; serve warm or room-temperature.

Total Time

Nutritional Value

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