Simmered Japanese Pumpkin (Kabocha No Nimono)

Recently, an English friend of mine, who is a vegetarian and has worked in Japan for a year, remarked about his love-hate relationship with the Japanese cuisine.

This comment piqued my curiosity. The people I have met thus far either loved Japanese food, hated Japanese food or did not have any particular preference. Having a love-hate relationship with Japanese cuisine just sounded a little strange to me (not in a bad way though). Being the nosy little person that I am, I probed further to find out why he loves and hates Japanese food at the same time.

These were his reasons:

• He adores Japanese food because he thinks that its healthy and delicious, yet he doesn't like how dishes that look vegetarian, are in fact not vegetarian. He told me about how he has tried miso soup and agedashi tofu in Japanese restaurants (and liked it), only to discover later that it contains fish stock.
• He likes how Japanese include lots of tofu and vegetable in their diet, yet he is always disappointed to find that these vegetable dishes always seem to include some form of meat or fish.
• He was always worried about eating out when he was in Japan because the Japanese did not have a good understanding of the concept of vegetarianism; most Japanese think that vegetarians are allowed to eat fish.

I thought about the points that he has raised, and I have to say that his concerns are not unfounded. It is true that Japanese include lots of tofu and vegetables in their diet, and at first glance it might seem like the Japanese cuisine is vegetarian-friendly. However, as soon as you realize how bonito stock is a common ingredient in vegetable-centered dishes, you will think otherwise. Even the bowl of ubiquitous Japanese miso soup filled with tofu and seaweed is made using bonito fish stock.

Still, all is not lost even when you are a vegetarian or vegan. While I may not be a vegetarian, I know the pains of having dietary restrictions because of my multiple food intolerances. I told my friend that there are many Japanese dishes that vegetarians can enjoy; you just need to learn to make small tweaks to the original recipe (I will talk about this another time). There are also recipes created by Buddhist monks in Japan (called shojin ryori), and these recipes are without meat or fish too. Besides that, there are many vegetable dishes that does not require the use of bonito fish stock, and that makes the dish naturally suitable for vegetarians too – Simmered Japanese Pumpkin (Kabocha No Nimono) is one of them.

This is a recipe that my family has been using since when I was a little girl. It is my favourite way of eating pumpkins. I shared this recipe my friend and he was amazed by how simple, tasty and truly vegetarian it is. Just as I have shared this recipe with him, I thought I should share this lovely recipe with all of you too!

Simmered Japanese Pumpkin (Kabocha No Nimono)
Serves 4 as a side.
Ingredients
600g Japanese pumpkin/kabocha (approximately 1/2 pumpkin)
200ml water
2 tbsp sugar
2 tbsp mirin (Japanese sweet rice wine)
2 tbsp sake (Japanese cooking wine)
2 tbsp soy sauce (or GF Tamari sauce)

Directions

1. Wrap the pumpkin in paper towel and pop it into the microwave on HIGH for 2 minutes. This will help soften the pumpkin, making it easier for cutting. 
2. Cut the pumpkin into bite-sized chunks, and remove the seeds. You do not have to peel off the skin. The skin will be softened, and can be eaten when cooked.
3. Line the pumpkins neatly a single layer in a pot.
4. Mix the water, sake, mirin, sugar, and soy sauce(or tamari) in a small bowl, and add it to the pot.
5. Bring the ingredients to the boil; lower the heat to a medium-low. At this point in time, cover the pumpkins with an otoshibuta*. Allow to simmer for approximately another 12 mins.
6. When cooked, turn off the fire and remove the otoshibuta. Allow to cool for about 10 mins before serving. Serve with steamed rice, and other sides. Enjoy!

Cook’s Note

• The first step is optional. I added that step because it is easier to cut the pumpkin after it has been microwaved.
• Gluten-free option: Use tamari sauce instead of soy sauce.
• *Otoshibuta: Do not worry if you do not have an otoshibuta. I will usually substitute otoshibuta with a sheet of aluminium foil. The use of otoshibuta is possibly a Japanese culinary technique; it distributes heat evenly and helps to the pumpkin keep its original shape.

A make-shift otoshibuta

Have you had any experiences in making vegetarian Japanese dishes? If so, what tips do you have, and which are your favourite dishes?

For more healthier indulgent recipes, visit Slightly Indulgent Tuesday.