This pumpkin was not exactly good because it was too young and gave out too much liquid, diluting the taste of the dish. The younger the pumpkin, the lighter the color, with a bit of translucency, and the less intense and sweet the taste.
Packed with beta-carotene like all red and orange-colored fruits and veg, pumpkins are one veg that most of us overlook when planning our menus. I think I've eaten more pumpkin seeds than the fruit. It's really weird how we dislike certain food our parents liked and then when we get old(er), we find ourselves liking those very same food. Has it happened to you yet?
This is a great dish to eat if you need to loose those stubborn 3 kgs by Christmas. No oil, no meat and very little salt is used in the form of soy sauce. Perfect for cleansing whatever sinful stuff you've loaded your body with all year. And you have to believe me, it tastes good!
This Pumpkin Test can reveal whether you can turn vegan, especially if you eat it 3 days in a row...
This photo was uploaded on 7/1/09. This is how a good pumpkin should be--very dark orange in color. These kinds of pumpkin are mature and will have very little liquid and so give a sweet, 'powdery' sweet flesh with a nice pumpkin flavor.
The Pumpkin Test (Simmered Pumpkin)
1 kg pumpkin (choose deep orange ones), cut into 3cm chunks
1 tsp dashi granules
1/4 cup water
1 T Kikkoman soy sauce
1 T fine sugar (optional--I don't add this)
Put everything except pumpkin into a small pot. When sauce boils, add the pumpkin and simmer (low heat), covered, till pumpkin is half done. Taste and season if necessary. Put heat on high and remove lid and let it bubble (stir once in a while) till water is mostly gone (I forgot this step; I was blogging). This doesn't take long, so do make sure you don't cook the pumpkin till it's too soft like I did.
Serve it with rice.