Japanese Style Simmered Sweet Kabocha

"This is a Japanese style sweet and savory pumpkin recipe. Kabocha has slightly sweet taste, and it is cooked in many different ways in Japanese cuisine. For example, tempura is a popular way to cook kabocha. Cut kabocha into thin slices to make tempura. Also, simmering is a common way. Kabocha tend to keep its shape even if it's simmered. This is a great side dish to accompany a Japanese meal."
 
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photo by brokenburner photo by brokenburner
photo by brokenburner
photo by hannah.m.collins photo by hannah.m.collins
photo by Japanese Delight photo by Japanese Delight
Ready In:
30mins
Ingredients:
4
Serves:
4-6
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ingredients

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directions

  • Cut kabocha into small chunks about 1 and 1/2 inch cube.
  • Leave skin on (the texture of the cooked skin is great!).
  • Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.
  • Place the pan in high heat and bring it to boil.
  • Turn down the heat to low.
  • Simmer kabocha until the liquid is almost gone.
  • Serve warm or cold. (I prefer it cold).

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Reviews

  1. My family loved this recipe. I did have to use consumme' though. Even my one year old grandson said YumYum when he ate it mashed up.
     
  2. Easy, flavorful, healthy, quick! A very versatile side dish that compliments a good meal any time of the year. I recommend using Campbell's consomme, which has a deep aroma in itself.
     
  3. This is a great recipe for a classic dish. The weather turned cold recently and I made this to have with dinner. Even though it was room temperature, it was pure bliss for us! Thank you for posting this, Japanese Delight!
     
  4. Tastes amazing. I made the dashi first, using a recipe from thekitchn. I added eggplant as well. I simmered the vegetables with the lid on, which I'm not sure was the right thing to do, since the recipe didn't specify. This kept most of the liquid in. I poured everything over brown rice, so it kind of made a soup. Still delicious!
     
    • Review photo by hannah.m.collins
  5. Awesome flavor. Love it.
     
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Tweaks

  1. This recipe is very delicious. I substituted the dashi stock for vegetable stock for a vegan recipe and it came out delicious. Next time I will add mirin. Thanks.
     

RECIPE SUBMITTED BY

I LOVE: Being a mom to a lovely, beautiful angel of a daughter, my wonderfully sweet, kind and loving husband, and my family. Cooking, of course, working out, spending time with my husband and family, taking walks, reading, catching up on celeb gossip, lounging around the house watching Heros DVDs, baking treats, playing with my daughter, and hanging out with my sister every week!!
 
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