vegetarian

Japanese Simmered Kabocha

Also known as kabocha no nimono, Japanese simmered kabocha can be found throughout Japan and is a popular side dish for any meal. Kabocha's taste is a cross between a pumpkin and sweet potato with a uniquely sweet and earthy flavor, making it no surprise why this winter squash is a favorite of ours.

60 Minutes

7 Ingredients

Spice Level

Learn to make it

~0.5 lb

$1.63

Rated 4.8 out of 5

Based on 10 reviews

Fresh Ginger (0.5 lb) Enter valid zip to shop

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$5.49

Rated 5.0 out of 5

Based on 1 review

Kikkoman Manjo Aji Mirin Enter valid zip to shop

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$3.59

Rated 5.0 out of 5

Based on 1 review

LKK Premium Soy Sauce Enter valid zip to shop

~1.7-2.3 lb

$4.99

Baby Kabocha Squash (1 count) Enter valid zip to shop

1.75 L

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LKK Premium Soy Sauce (1.75L) Enter valid zip to shop

SEE ALL INGREDIENTS

Step by step

Recipe for Japanese Simmered Kabocha

Ingredients

For 4 servings

1/2 kabocha squash, approx 1 lb
1/2 c katsuobushi (bonito flakes)
1 tbsp sugar
2 tbsp cooking sake
1 tbsp soy sauce
1/4 tsp salt
1 knob ginger, julienned

Step by step

step 1

Make the dashi: bring 2 cups of water to a boil and add kasuobushi. Turn off heat and let sit for fifteen minutes. Strain and set aside.

step 2

Prepare kabocha: Cut kabocha in half and remove seeds with a spoon. Cut into bite sized pieces.

step 3

Place squash in a single layer inside a large pot to ensure even cooking. Pour in your homemade dashi and add mirin and sugar. The liquid should cover 3/4 of the kabocha (add a little more water if it does not). Bring everything to a boil.

step 4

Once boiling, add soy sauce and salt. Reduce heat and simmer until squash in tender, approximately 20 minutes.

step 5

Once the kabocha is tender, turn off heat and let it sit in the pot until cool, approximately 20 minutes. This helps the flavor absorb into the kabocha as it cools!