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Simmered Japanese Pumpkin on a small plate

Simmered Kabocha

Asahi @ Mikusu Kitchen
This Japanese Simmered Kabocha is sweet, slightly nutty and velvety in texture. It's a great addition to any dining room table, lunch box or even a snack!
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Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 15 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Japanese
Servings 3 People

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.