The natural sweetness of kabocha is accentuated by a delicate sauce in this classic Japanese recipe for simmered pumpkin, a dish that is delicious both hot and cold.

Muriel Miura shares the simple preparation in “A Japanese Kitchen.”

KABOCHA NO FUKUMENI (SIMMERED PUMPKIN)

From “A Japanese Kitchen” by Muriel Miura

• 1-1/2 pounds kabocha (pumpkin)
• 2-1/2 cups dashi (see recipe below, or substitute with dashi-no-moto, an instant dashi powder)
• 2 tablespoons mirin (Japanese sweet rice wine)
• 1/3 cup sugar
• 1 teaspoon salt
• 2 teaspoons shoyu

>> Dashi (basic soup stock):

• 3 quarts water
• 1 (4-inch) square dashi konbu (dried seaweed)
• 1 cup katsuobushi (dried bonito flakes)

>> To make dashi: Bring water to a boil. Add konbu, let water return to a boil, then remove konbu and set aside. Add katsuobushi; turn off heat and steep 5 minutes. Strain, using double thickness of cheesecloth.

>> To prepare kabocha: Cut kabocha in half lengthwise, then cut into wedges along grooves, about 2 inches thick. Remove seeds and peel skin at 1-inch intervals, leaving strips of green.

In sauce pan, combine dashi with seasonings; bring to a boil, then add kabocha. Cover and cook on medium-high and bring to a boil. Reduce heat and simmer 10-15 minutes, or until kabocha is cooked.

Turn off heat and let kabocha sit in sauce until ready to serve. Serves 4 to 6.

Nutritional information unavailable.

Find “A Japanese Kitchen” at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210. Call Mutual at 732-1709.