Braised Pumpkin with Mushrooms
ID: c8e43074...
This "Braised Pumpkin with Mushrooms" combines the double umami of fresh and dried shiitake mushrooms with pumpkin, slow-cooked until sweet and tender. The sauce is aromatic, savory, and mellow. It is delicious and healthy whether served hot with rice or chilled as a summer side dish.
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🍳 Cooking Flow
Clean the pumpkin, remove seeds, and cut into chunks (leave the skin on). Remove mushroom stems and halve the caps. Slice the ginger and mince the celery. → Heat oil in a pan and stir-fry ginger slices with dried and fresh mushrooms over medium heat for about 2 minutes. → Turn off the heat to add soy sauce and soy paste. Turn the heat back on to stir-fry until fragrant, then add water, salt, white pepper, and pumpkin chunks; stir to combine. → Cover and simmer over low heat for 13 minutes. Meanwhile, crush the white sesame seeds into powder. → Remove the pumpkin and plate it, then sprinkle with sesame powder. Reduce the remaining mushroom sauce over high heat for 1 minute, drizzle over the pumpkin, and garnish with celery.
Cooking Steps
Brief Cooking Order
Clean the pumpkin, remove seeds, and cut into chunks (leave the skin on). Remove mushroom stems and halve the caps. Slice the ginger and mince the celery. → Heat oil in a pan and stir-fry ginger slices with dried and fresh mushrooms over medium heat for about 2 minutes. → Turn off the heat to add soy sauce and soy paste. Turn the heat back on to stir-fry until fragrant, then add water, salt, white pepper, and pumpkin chunks; stir to combine. → Cover and simmer over low heat for 13 minutes. Meanwhile, crush the white sesame seeds into powder. → Remove the pumpkin and plate it, then sprinkle with sesame powder. Reduce the remaining mushroom sauce over high heat for 1 minute, drizzle over the pumpkin, and garnish with celery.
Introduction
This "Braised Pumpkin with Mushrooms" combines the double umami of fresh and dried shiitake mushrooms with pumpkin, slow-cooked until sweet and tender. The sauce is aromatic, savory, and mellow. It is delicious and healthy whether served hot with rice or chilled as a summer side dish.
Step 1
Scrub the pumpkin skin clean, cut in half, remove the seeds, and cut into 2.5 to 3 cm chunks (including the skin). Set aside.
Step 2
Remove the stems from the fresh mushrooms (slice the stems), and halve the caps. Do the same for the dried mushrooms.
Step 3
Thinly slice the ginger; mince the celery (including the leaves). Set aside.
Step 4
Heat an empty pan for 20-30 seconds, then pour in 1 tablespoon of cold oil and swirl to coat the pan.
Step 5
Turn to medium heat, add the dried mushrooms and ginger slices to stir-fry until fragrant, then add the fresh mushrooms and stir-fry for about 2 minutes until aromatic and lightly browned.
Ingredients List
Important Notes
💡 Keeping the pumpkin skin on during braising prevents the flesh from becoming too soft or falling apart, while adding nutrients and texture.
✨ Mixing fresh and dried mushrooms provides both the intense aroma of dried shiitake and the succulent, juicy texture of fresh mushrooms.
⏱️ Cutting the pumpkin into 2.5 to 3 cm chunks and simmering for 13 minutes is the golden rule for achieving a soft and flavorful result.
⚠️ Because the pumpkin releases its natural starches, there is no need for additional thickening; the sauce will naturally become rich and glossy.
❄️ This dish is great hot or cold. For a chilled appetizer, let it cool completely and store it in an airtight container in the refrigerator for 3 to 4 days.
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