Simmered Okinawan Pumpkin

We traveled to Ogimi, ground zero of world longevity, for this recipe. We got this recipe from 89-year-old Yukiko Nakaima, who spent the afternoon cooking the most amazing Okinawan longevity foods for us. When I asked the secret to her vitality, I expected she’d talk about her purple potatoes or miso-braised squash. “Optimism,” she said wagging a finger at me, “I say yes to everything.”

Servings:
2
Cook Time:
35 minutes
Rating:

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Simmered Okinawan Pumpkin Recipe

Ingredients

1⁄2 shima pumpkin (or kabocha or other squash), cut into 1-inch chunks
2 cups dashi broth
1 teaspoon soy sauce

Directions

Put all ingredients in a medium soup pot.
Bring to a boil and immediately reduce heat to simmer.
Simmer all ingredients together for about 20-30 minutes until tender.

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