Cook and Drink

The traditional Japanese way of preparing Kabocha (Japanese Pumpkin) requires a bit of work but is not overly complex. The result is a combination of delicate, fresh pumpkin flavours with clear umami as a result of simmering the pumpkin in a dashi-based stock. You could replace the Japanese Pumpkin with a more common winter squash or with a red Hokkaido pumpkin.

Combining shrimps and pumpkin seems a bit odd, but it’s actually very nice. The combination is colourful and the various flavours come together nicely, also thanks to the dashi.
The first time we enjoyed this combination was when we prepared Takiawase, following the recipe from author and Michelin Award winning chef Akira Oshima. The recipe is included in his book Yamazato, Kaiseki Recipes: Secrets of the Japanese Cuisine. It’s a mouth-watering dish but unfortunately fairly difficult to prepare. Typically, Takiawase is a combination of vegetables and fish. Every ingredient requires its own preparation and is simmered in its own dashi-based stock. Indeed: four different kinds of homemade stock. The recipe of Akira Oshima combines kabocha, eggplant, okra and shrimp.

Drink Pairing

We prefer a glass of sake with our Kabocha with Shrimps, for instance a Junmai sake with fresh aromas and good acidity. The sake must be dry and well-balanced with a clean finish. You could enjoy a glass of white wine with the dish, provided it’s dry and mineral. Or a more adventurous choice: a glass of Manzanilla or Fino sherry. Manzanilla is a dry sherry with a flowery bouquet, a delicate palate and subtle acidity. It works beautifully with the dashi and the sweetness of both the kabocha and the shrimps.

What You Need                                                                         

• For the Dashi
  • 10 grams of Kelp
  • 10 grams of Katsuobushi
• For the Kabocha
  • Mirin
  • Light Soy Sauce (Usukuchi)
  • Sake
• For the Shrimps
  • Sake
  • (Olive) Oil
  • Mirin
  • Light Soy Sauce (Usukuchi)
• Pickled Cucumber

What You Do

Start by preparing 500 ml of dashi.
Peel and devein the six shrimps. We prefer to leave the tail on. Transfer the shrimps to a bowl, add some sake and transfer to the refrigerator for a few hours.
Peel the Kabocha, remove the seeds. Halve and then slice in 6 equal parts. Combine 400 ml of dashi with 25 ml of mirin, 25 ml of light soy sauce and a tablespoon of sake. Add the slices of kabocha and let is simmer for some 10 minutes or until nearly done.
In parallel heat a heavy iron skillet, add oil, dry the shrimps with kitchen paper and then fry them quickly, let’s say 4 minutes. Transfer to a warm oven. Remove the oil from the pan with kitchen paper. Reduce the heat to low. Mix 50 ml of dashi with 25 ml of mirin and a small spoon of light soy sauce. Deglaze the pan and let the mixture reduce. Transfer the shrimps back the pan and coat them quickly with the mixture. Serve the slices of kabocha with the fried, coated shrimps and the pickled cucumber.

• 

•