🇯🇵 Japanese

Kabocha Pumpkin Sukiyaki

Name: Kabocha Pumpkin Sukiyaki
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: to taste Salt; 1, diced Garlic; 3 cloves, minced Ginger; 4 tbsp Soy Sauce; 1/2 tsp White Pepper; 300 g Tofu; 1 litre Stock or Broth; 300 g Napa Cabbage; 1 tbsp Neutral Oil; 3 tbsp Mirin; small handful Shiso Leaves; 500 g Kabocha Pumpkin

🇯🇵 Japanese

Gentle simmered kabocha pumpkin in a fragrant broth, finished with fresh herbs — the japanese answer to "something light tonight". About 30 minutes from fridge to table.

Prep 10 min Cook 20 min Serves 4 Easy

Ingredients

Saltto taste
Garlic1, diced
Ginger3 cloves, minced
Soy Sauce4 tbsp
White Pepper1/2 tsp
Tofu300 g
Stock or Broth1 litre
Napa Cabbage300 g
Neutral Oil1 tbsp
Mirin3 tbsp
Shiso Leavessmall handful
Kabocha Pumpkin500 g

Instructions

1
Sweat the garlic in the Neutral Oil until translucent but not browned, about 5 minutes.
2
Add the ginger and white pepper and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the kabocha pumpkin.
4
Simmer gently until the kabocha pumpkin is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with shiso leaves and a grind of black pepper.

Chef's tip

Prep everything before the heat goes on — japanese cooking moves fast once it starts.

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Watch how it's made

Video: How to Make Kabocha Squash Soup (Recipe) かぼちゃスープの作り方（レシピ） · on YouTube