I’ve already have introduced a similar basic recipe, but with dashi and and without precise ingredients quantities.
Many people in Japan believe that Kabocha originates from Japan.
Actually it was introduced to Asia a long time ago after it was discovered on the American Continent.
Even the etymology is not Japanese as it refers (apparently, but nothing sure about that!) to the varieties first grown and developped in Cambodia, according to the same Japanese who can’t get enough of them and mostly import them from Tonga, of all places!
Here is a more precise and little different recipe of this vey popular vegetable:

Kabocha no Itame-ni/南瓜の炒め煮/Fried-Stewed Kabocha!
Dedicated to my new friend, Vegansarus!

INGREDIENTS: For 2~4 persons

-Kabocha/Pumpkin: 500 g
-Leeks: 1/2 cup/100 ml/cc (finely chopped)
-Oil (of your choice): 3 tablespoons
-Fresh ginger: 5~6 thin slices (fresh ginger)
-Water: 1 ~ cup/200ml/cc~
-Soy sauce: 2 tablespoons
-Sugar: 1 tablespoon
-Salt: 1/2 teaspoon

RECIPE:

First take the stem end out. It sounds evident, but you will make things hard for you if you skip that simple step!

Turn the kabocha over (now you understand why you have taken the stem out?). Cut in half through the middle. Take care not to slip and cut your fingers!

Having cut the kabocha in half, cut it again in half (fourth). The raw kabocha might be hard to cut. There is no need to use brute force. Cut it slowly!

This will make it easy to scoop out (and discard the seeds).

Cut each quarter again across as shown in above picture.

Then cut again as shown in above picture for individual pieces.

The next step is bit of a pain, but absolutely necessary.
Cut away the skin edges as shown in above picture.
Why?
-1) for a more even cooking.
-2) the edges will turn hard and will be diificult to bite through. You might even cut your lips. Believe me!
-3) the kabocha wedges will not break down upon stewing.

The kabocha wedges as they should be before stewing!

In a saucepan drop the oil, leeks and fresh ginger. Fry them for a while, then drop in all the kabocha. Fry for a while on a medium fire.

-Add water, soy sauce, sugar and salt. Lower fire. Cover with lid. Stew for 15 minutes or until the kabocha is soft. The point for better taste is the preliminary frying!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Good Beer & Country Boys, Another Pint, Please!, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, Vegansarus

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-