Simmered Kabocha Squash

Simmered Kabocha Squash

from chopstickchronicles.com
40 min
4 servings

Traditional and typical Japanese side dish simmered Japanese kabocha pumpkin recipe

Ingredients

  • 1/2 Kabocha squash pumpkin (*1)
  • 2/3 cup water
  • 1 tbs sugar (*2)
  • 1 tbs sake (*3)
  • 1 1/2 tbs soy sauce
  • 1/2 tbs mirin (*4)

Directions

  1. 1

    Peel and seed the pumpkin then cut it into even sized chunks. *5

  2. 2

    Round off each corner of pumpkin cuts. *6

  3. 3

    Lay the cut pumpkin skin side down without leaving any gaps and without overlapping.

  4. 4

    Add water and bring to boil then turn the heat down to medium heat. Cook about 20 minutes or until the kabocha becomes soft.

  5. 5

    Add sugar, sake, and mirin and bring them to boil over medium heat.

  6. 6

    Once it has boiled, turn the heat down to low, and add soy sauce. Put a drop-lid (Otoshibuta) on to the Kabocha pieces directly and simmer for about 10 minutes or until the pumpkin is cooked. *7

  7. 7

    Garnish with chopped ginger. (optional)