Japanese Style Simmered Sweet Kabocha

From: brokenburner

On Mar 28, 2009

I was positive that the flavor of this would be far too infused with soy sauce... I had a 2+ lb kabocha, so I doubled the liquid (I used consomme), but kept the sugar (I used Splenda) and soy sauce amounts the same as written. I also have to admit that I cheated a bit by microwaving the squash for a few minutes, because I absolutely hate hate hate cutting raw winter squash!! Nonetheless, this was fantastic. I always thought that I liked winter squash baked / roasted plainly so that the flavor could come through, but the soy sauce didn't mask any of the natural sweetness at all. Thanks for posting!

From: Chef #1061289

On Dec 7, 2008

I just finished cooking this dish tonight and it was yummy!!!! I've tried other kabocha recipes before and this one's the best! Thanks for sharing your recipe.

From: Mama Q

On Jun 5, 2008

This is a lovely simple recipe. Just as good cold as it is warm. The only thing I do a little different is add some mirin or a little sake if we have it in the house. Thank you.

From: kittycatmom

On Dec 16, 2008

Thank you so much for posting this recipe! To me this is pure comfort food!!!! Oyshee! (yummy)(not sure how to write that in English) My mom made this often when I was growing up. We had this for dinner with rice and miso soup. *Just a note that if you can't find kabocha, buttercup squash tastes almost the same and is available at most American supermarkets.