Simmered Kabocha


1/2 kabocha squash
2 cups dashi (2 cups water + 1 tsp hondashi instant dashi powder)
2 tbsp mirin
2 tbsp cooking sake
2 tbsp sugar
2 tsp to 1 tbsp soy sauceCheck the ingredients page for more information on cooking sake, mirin, and soy sauce.

Let’s Get Started!

1. Scoop out the seeds of the squash, remove the stem. Cut into 2 inch chunks, try to keep all pieces the same size.
2. Put the squash into a pot, and add the other ingredients.
3. Bring to a boil, then cover with otoshibuta.
4. Turn down the heat and simmer for 20 minutes or until the kabocha is soft and the liquid has reduced.
5. If you can, let the kabocha steep in the liquid until cold. You can serve cold or reheat.
6. Serve with white rice as part of a Japanese meal.
7. To pack into bento box, cool down and pack without liquid.

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