Japanese Style Simmered Sweet Kabocha

5.0(14)

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.

by Japanese Delight·published 2006-07-28

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Vegetable

Servings

(4–6)

Total time

30 min

prep 10 min

Calories / serving

42 kcal

Ingredients (4)

serves

1 lb Japanese pumpkin, kabochapumpkin
3/4 cup dashi stockdashi
3 tablespoons sugarsugar
2 tablespoons soy saucesoy-sauce

Instructions (7 steps)

01Cut kabocha into small chunks about 1 and 1/2 inch cube.
02Leave skin on (the texture of the cooked skin is great!).
03Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.
04Place the pan in high heat and bring it to boil.
05Turn down the heat to low.
06Simmer kabocha until the liquid is almost gone.
07Serve warm or cold. (I prefer it cold).

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Rich recipe — supports nutrition-aware planning.