This Japanese Simmered Kabocha is a classic side dish that you will find in many homes in Japan. This recipe is inspired by my Grandmother’s – it’s sweet, slightly nutty and has a velvety bite. It keeps well in the fridge and is delicious hot or cold so it’s perfect for meal prepping or having in a lunch box.
Why I Love This Simmered Kabocha
My Grandma used to have a little plot of land where she grew a variety of different veggies, including Kabocha! This dish is something that she always had on the dining table when I would visit Japan. For me, it’s super nostalgic and it feels like a hug in a bite.
The Best Parts
- Simple to make
- Classic Japanese flavours
- Can make it in advance
- Only need 5 ingredients
- Delicious and Nutritious
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Frequently Asked Questions
Kabocha, also known as a Japanese Pumpkin, is a type of winter squash. It has a firm green exterior and inside its a bright bold orange. It has a dense texture and it very sweet when in season.
Yes! You can simmer any Squash in this sauce mixture. Adjust cooking time for the chosen squash.
I wouldn’t recommend freezing this dish as the texture and taste change quite a bit.
This will last for 2-3 days in the fridge so yes! I recommend keeping it in the sauce so that it soaks up all the extra flavour.
Step by Step Guide
How to make Simmered Kabocha.
- Gather your equipment.
You will need a medium sized pot, chopping board and sharp knife.
- Prepare the Kabocha.
For this recipe you need one quarter of a medium sized Kabocha. The skin is edible so don’t peel it unless there are some yellow/brown woody patches, cut those parts off with a knife.
- Cut the Kabocha.
Slice the quartered Kabocha into thick wedges (approx 5cm wide) and then cut the wedges into even chunks.
- Prepare the broth.
Combine 350ml of water, 1/4tsp of Dashi stock granules and 1 tbsp each of sake, soy sauce and mirin.
- Add the Kabocha and broth to the pot.
Place the Kabocha skin side down into the pot. You don’t want any pieces on top of each other. Pour the broth over the Kabocha, it should just cover the chunks.
- Simmer the Kabocha.
Bring the pot to a gentle simmer. Once it starts gently simmering, continue to cook for another 20 minutes.
- Rest the Simmered Kabocha.
Once the Kabocha is mostly cooked, add the lid to the pot and rest for another 15 minutes to allow the Kabocha to soak up the flavour.
- Serve.
This Simmered Kabocha can be served hot or cold. Enjoy as a side dish for any meal of the day.
Recipe Card
Simmered Kabocha
Equipment
- 1 Pot
- 1 Chopping Board
- 1 Sharp Knife
Ingredients
- 1/4 Kabocha
- 1/4 tsp Dashi Stock Granules
- 1 tbsp Sake
- 1 tbsp Mirin
- 1 tbsp Soy Sauce
- 350 ml Water
Instructions
- Scoop out the seeds of the Kabocha.
- Cut the Kabocha into approx 5cm wide wedges then cut those wedges into chunks.
- Place the Kabocha chunks skin side down into the pot.
- Mix the water, sake, soy sauce and mirin together then pour the mixture over the Kabocha.
- First bring the pot to a gentle simmer. Once it's reached that simmer, cook for 20 minutes.
- After 20 minutes turn off the heat and cover with a lid for another 15 minutes to let the Kabocha poach in the stock to soak up the extra flavour.
- Serve hot or cold.
Looking for Dinner Ideas?
Why not try this Mapo Tofu Recipe, or if you’re looking for a quick hands-off kinda meal, this One Pot Salmon and Root Rice is perfect for those busy days!
