Pumpkin ‘Goma-ae’

Name: How to cook Pumpkin ‘Goma-ae’ - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Pumpkin ‘Goma-ae’

Japan has great Pumpkins that have rather dry and powdery texture like Chestnuts. Since I moved to Australia, I have tried to create some pumpkin dishes that I used to cook in Japan, but all Pumpkins available in Australia, including a Pumpkin called Japanese Pumpkin, have turned too watery, sloppy or mushy. They are not suitable for those Japanese dishes such as this ‘Goma-ae’. HOWEVER, I recently discovered a solution. Use outer parts only and roast them.

Ingredient

Food ration :

4 servings

450-500 g

Pumpkin Outer Parts with Skin

1 teaspoon

Sesame Oil *optional

2 tablespoons

Toasted Sesame Seeds *ground

1 tablespoon

Sugar

2 tablespoons

Soy Sauce

Cooking instructions

* Step 1

Cut Pumpkin into bite-size pieces and cut skin side into 20 to 25mm thick. Coat with a small amount Sesame Oil, spread on a baking tray, and roast in the oven at 200℃ for 15 minutes or until cooked. *Note: Use the softer parts for soup or something else.

* Step 2

Meanwhile, Grind Toasted Sesame Seeds, add Sugar and Soy Sauce, and mix well to make sauce.

* Step 3

Combine cooked Pumpkin and the sauce.

* Step 4

*Note: The photo above is Kent Pumpkin, cut to 25mm thick. The skin was rather orange when I bought it. The photo below is Butternut Pumpkin, cut to 10mm thin. It was a little bit chewy.