Recipe: Japanese tzimmes

I serve this rather than carrot tsimmes - the golden sweetness of the pumpkin or squash ushers in a shana tova u'metuka and the classic Japanese flavourings bring a piece of my family history to the Yomtov table. Kabocha pumpkins can be tricky to source but butternut squash makes an admirable substitute.

Serves: 4-6 as a side dish.

Ingredients

? 500g peeled kabocha pumpkin or butternut squash (fresh or frozen)
? 150ml water (125 ml if using frozen)
? 2-3 level tbsp of sugar
? 1 tbsp soy sauce (Kikkoman or Clearspring which are made with Japanese tastes in mind)
? � teaspoon salt
? A few chiso (Japanese basil) leaves or finely chopped spring onion to garnish
? Optional 4 tablespoons of peas

Method

? Chop the pumpkin or squash into 2�/3cm chunks (5cm chunks if using Kabocha)and place into a saucepan with the water, sugar, soy sauce and salt.
? Bring to the boil, cover, reduce the heat to a medium flame and simmer until tender. Frozen squash will cook more quickly. If there is still liquid in the pan, carefully remove the squash with a slotted spoon and rapid boil the remaining liquid to reduce until syrupy and pour over the cooked squash
? Meanwhile, if you are using the peas, cook them in boiling water until just tender
? Once the liquid has reduced to a tiny puddle at the bottom of the pan, remove from the heat, add the peas (if using) and garnish with the chiso or spring onion.

Source: http://www.thejc.com/lifestyle/recipes/54840/recipe-japanese-tzimmes

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