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Kabocha Ratatouille - Simmered Pumpkin And Vegetable Stew

TheAimlessCook's picture
This is a simmered kabocha ratatouille - the best way to describe what I'm making today. I'm taking a couple of my favorite vegetable dishes, ratatouille and kabocha no nimono, and putting them together in this awesome new recipe. Enjoy and have fun in the kitchen!
Ingredients
  Kabocha 1⁄2 Medium, cut into bite-sized pieces (Japanese pumpkin-seeds and strings scooped out)
  Oil 2 Tablespoon
  Onions 1 Small, chopped
  Carrots 2 Large, diced
  Red bell pepper 1 , diced
  Tomatoes 5 , chopped
  Dashi 350 Milliliter
  Soy sauce 1 1⁄2 Tablespoon
  Mirin 1 1⁄2 Tablespoon
  Brown sugar 1 Tablespoon
  Fresh corn 1 Cup (16 tbs)
  Mochi 1⁄2 Cup (8 tbs), cubed (Roasted under the broiler until crispy) (Optional)
  Salt To Taste
Directions

MAKING
1. In a heavy pot on medium heat add a couple of tablespoons of oil and add the roughly chopped onion. Cook for about 6 minutes till translucent.
2. When the onions are done add two diced carrots, a diced red bell pepper and the kabocha pieces and continue cooking for another 5 minutes. Then add the tomatoes and 350 ml of dashi. Turn up the heat till it starts to boil and then reduce the heat to medium. Cover and simmer until the kabocha is fork tender.
3. When the kabocha is done add mirin, soy sauce and brown sugar and continue to cook uncovered on medium high heat to reduce slightly.
4. Lastly add the fresh corn and stir.

SERVING
5. Serve warm with roasted mochi or with rice or pasta of your choice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Stew
Ingredient: 
Kabocha
Interest: 
Easy
Restriction: 
Low Cholesterol
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
6

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