Happy Tuesday & happy Halloween🎃✨
I totally forgot about this event, until yesterday when my brother sent me a photo of his daughter in her pretty pumpkin dress🧡
I wonder if you are dressed in costumes.. in my childhood days, I used to be a witch (several times), pirate, native American, etc – but always too shy to choose princess…🤭
Celebrating Halloween with a comforting pumpkin dish🎃
Nimono (Japanese simmered dish) – very lightly flavored, savory dish paired with bean curds, and some green in bonito broth✨
When in hurry I’d just quickly chop quickly & finish in one pot, but this time followed more traditional & formal steps.
Quick one is good too, but the care brings a difference… trick & treat.
Recipe & some notes🎃🥬
- Prepare some dashi broth- around 2 cups. (I like bonito, but you can do kelp / mushooms etc- When using broth powder / sauce, make sure to adjust flavor as it already contains some salt).
- Place cut pumpkins in pot, pour broth to cover its surface, and cook in low- medium heat (never strong, as pumpkins will start falling apart). After ±10 min when broth comes to light boil, add sugar, light soy sauce and salt to match your taste.
💡To avoid them falling apart during boiling, I did “mentori(面取り）, a technique of removing corners of the veggies.
💡Also, I chipped some of the skin, where it had a bit of rough texture. Also, in Japanese cooking we believe it’s a warm courtesy.
💡Always, sugar first when flavoring… (minding molecular weight of sugar… yes sometimes scientific🔬✨)
💡Light soy sauce will make simmered dishes in lighter color- which looks finer.
Simple, and delicious…✨✨
🎃✨🪄✨🥢
昨日弟から、姪っ子のかぼちゃドレスの写真が届き、ハロウィンの季節であることを思い出しました。
幼いころ、祖母に弟とおそろいのコスチュームを作ってもらったこと等思い出します✨
そんなこんなで、ハロウィンと祖母(スライドして美味しいおばんざい)の記憶の延長線上で、炊き合わせ風なかぼちゃの素朴な煮物です🎃
せっかくなので、少し丁寧に面取りを。
中華食材の乾燥湯葉や豆苗はワイルドめな風味なため、個別に下茹で・調味しています。
ちょっとしたトリックで、トリートに、なんて🤭🎃
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