Poach | Whole pumpkin cooked without water

Poach | Whole pumpkin cooked without water

1. Wash a 400g Japanese pumpkin with cold water and place it in the kakugama.

2. Close the lids, cook on medium heat for 3 minutes, then on slow heat for 50 minutes without adding any water. Check the cooking condition with a bamboo skewer.

The flesh but also the strings are perfectly cooked. As with baked sweet potatoes, the flesh becomes sweet. No traces of scorching, and the skin maintains enough humidity.

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