Japanese Style Simmered Sweet Kabocha Recipe #179549
This is a Japanese style sweet and savory pumpkin recipe. Kabocha has slightly sweet taste, and it is cooked in many different ways in Japanese cuisine. For example, tempura is a popular way to cook kabocha. Cut kabocha into thin slices to make tempura. Also, simmering is a common way. Kabocha tend to keep its shape even if it's simmered. This is a great side dish to accompany a Japanese meal.
30 min | 10 min prep
SERVES 4 -6
- 1 lb Japanese pumpkin, kabocha
- 3/4 cup dashi stock
- 3 tablespoons sugar
- 2 tablespoons soy sauce
- Cut kabocha into small chunks about 1 and 1/2 inch cube.
- Leave skin on (the texture of the cooked skin is great!).
- Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.
- Place the pan in high heat and bring it to boil.
- Turn down the heat to low.
- Simmer kabocha until the liquid is almost gone.
- Serve warm or cold. (I prefer it cold).
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5 stars